Grilled prawns with tarragon butter

Pairs perfectly with a glass of the Art Series, by Mitch Revs, Bonvilla Estate Muscat Blanc Sec.

Prep time | 30 mins

Cook time | 20 mins

Serves | 4

INGREDIENTS

20 large Australian green prawns, deveined, heads and shell on, cut in 1/2, (not all the way through)
250g unsalted butter, softened
1 cup fresh tarragon, shredded off stalk, plus ¼ cup for serving
2 cups shellfish stock (avoid fish stock)
1 cup cream
2 tbsp olive oil
Salt and white pepper
4 slices of sourdough bread

METHOD

1. In a food processor, whip the butter until it is white and fluffy. Fold in the tarragon leaves.
2. Use a piping bag to generously apply the tarragon butter over the prawns. (Freeze any leftover butter for another time.)
3. In a saucepan, add the shellfish stock and bring to a boil. Reduce by half.
4. Add the cream and reduce until it thickens, about four minutes, stirring frequently. Season with salt and white pepper.
5. Grill the prawns for two to three minutes until just cooked through.
6. Brush the sourdough with olive oil and heat in the oven. When toasted and lightly crisp, remove and cut in half.
7. To serve, pour the bisque into bowls, arrange the prawns, scatter a few extra fresh tarragon leaves on top, and serve with the grilled sourdough.

Recipe by Jo Minett for Bonvilla Estate.