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Grilled Key Lime Prawns with lime Beurre




Source of Recipe


Good Things Ytah
Grilled Key Lime Prawns with lime Beurre Blanc

by: Chef Dave Prows Costa Vida

6-10 jumbo prawns
2 cups brown jasmine rice cooked

Marinade: ¼ cup canola oil
¼ cup olive oil, ½ cup balsamic vinegar
1 tsp. sea salt, 1 Tbsp. thyme leaves fresh
1 tsp. Dijon mustard
2 Tbsp. Honey, 1 tsp. key lime zest

Lime Beurre Blanc: 3 Tbsp. lime juice fresh
2 Tbsp. yellow onion, finely minced
2 tsp. white wine vinegar
½ tsp. chopped garlic
2 Tbsp. whipping cream
1 cup butter, cut into small pieces
½ tsp. lime zest
1½ tsp. finely sliced green onions


Preparation
Shrimp
Combine the marinade ingredients together in a bowl until thoroughly mixed together
Soak the shrimp in the marinade for about 1-2 minutes, coating the shrimp completely
Sauté or grill the shrimp until cooked but tender and moist (approx 3-5 minutes)
Place the shrimp over the top of the rice

Beurre Blanc Sauce
Combine the first four ingredients in a small skillet, cook over medium heat until reduced to 3 Tbs.
Stir in the whipping cream and cook until reduced to 3 Tbs
Reduce heat to medium low; add the butter 1 Tbs at a time stirring until butter melts. Remove from heat; strain through a metal sieve
Stir in lime zest and green onions. Drizzle over the shrimp