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FRESHWATER PRAWN SUPREME

  • 2 lbs. freshwater prawns, shelled
  • 1/2 cup butter
  • 1-1/4 tsp. garlic salt
  • 1/4 cup chopped onion
  • 1 bunch fresh parsley, chopped
  • 1/2 tsp. pepper
  • 3 dashes Tabasco sauce
  • 2 tablespoons cornstarch, softened in 2 tablespoons water
  • 1 pint half & half cream
  • 10 oz. Monterey Jack cheese, cubed
  • 2 egg yolks, well-beaten
  • Seasoned bread crumbs
1. In a skillet, melt the butter. Add the garlic salt, onion, parsley, pepper,
and Tabasco sauce. Sauté until the onion and parsley are soft.

2. Add the prawns and cook until barely pink.

3. Remove the prawns, using a slotted spoon, and set aside.

4. Lower the heat and slowly add the cornstarch and half-and-half cream,
stirring, until slightly thickened.

5. Add the cheese and stir until melted.

6. Stir in egg yolks and continue cooking until thick.

7. Remove from heat. Place the prawns in a buttered Pyrex dish, pour the
sauce over the prawns, and sprinkle with seasoned bread crumbs.

8. Bake at 350 until hot and bubbly. Serve with pasta, rice or couscous.

       We serve in individual ramekins with authentic French bread.