Grilled Freshwater Prawns In An Herbed Creme Fraiche Print Email

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

For the chilled sauce: In a small bowl, mix the creme 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 (over a very high heat). Place on plates and spoon a small amount of the herbed cream sauce over each prawn tail.

Chef Bob Waggoner, The Charleston Place Hotel. Serves 2