Stuffed Prawns
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | giant |
shrimp
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
bread crumbs
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | pound |
smoked salmon
|
|
| 2 | each |
egg whites
|
*
|
| ⅓ | cup |
white wine
dry |
*
|
| 3 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | giant |
shrimp
|
*
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
garlic
minced |
|
| 59 | ml |
bread crumbs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 113.4 | g |
smoked salmon
|
|
| 2 | each |
egg whites
|
*
|
| 79 | ml |
white wine
dry |
*
|
| 45 | ml |
butter, unsalted
|
|
Directions
Peel the prawns.
Using a small knife, make a deep slit down the back.
Remove and discard the vein and set 6 prawns aside in the refrigerator.
Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes.
Remove from heat and scrape into a food processor.
Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smooth.
Scrape the mixture into a small bowl.
Remove the prawns from the refrigerator and lay them flat on a work surface.
Spoon some stuffing into each prawn and lightly press the sides together around the stuffing.
Preheat a broiler.
Arrange stuffed prawns in a small ovenproof dish, pour in the wine and place under the broiler for about 4 minutes or until prawns and stuffing are completely opaque in color.
Remove from the broiler and transfer the prawns to a serving plate.
Stir the butter into remaining liquid in the broiling pan and pour over the prawns.
Serve immediately.
