NEW ORLEANS RESTAURANTS & FOOD - Recipes

Grilled Freshwater Prawns In An Herbed Creme Fraiche

Serves 2

6 large freshwater prawns (shells removed from the tails only)
1/2 cup crème fraiche
juice of 1 lemon
1 Tbsp. fresh tarragon
1 Tbsp. fresh chives
2 shallots, chopped fine
salt and pepper to taste
1 Tbsp. olive oil for the shrimp

• For the chilled sauce: In a small bowl, mix the crème fraiche, lemon juice, salt, pepper, tarragon, chives and chopped shallots. Taste again for seasoning and then chill.
• Heat the grill in advance.
• Salt and pepper the prawns on each side. Toss them in a small amount of olive oil and grill them for one minute on each side.
• Spoon a small amount of the herbed cream sauce over each prawn tail.

Recipe courtesy of Chef Bob Waggoner, The Charleston Grill in the Charleston Place Hotel.