Instructions: In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper.

Season the prawns with Emerils Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3 to 4 minutes on each side. Remove from the pan.

To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence.

This recipe yields 2 servings.

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