A gently spiced dish from ” Tana Ramsay’s Family Kitchen”.
Ingredients
- 300 g frozen raw prawns defrosted, without heads or shells
- juice of a lime
- Tabasco
- 2 tbsps olive oil
- 1 medium red onion peeled and thinly sliced
- 2 plump garlic cloves peeled and crushed
- 2 fresh red chillies or 1/2 tsp chilli flakes
- sea salt and black pepper
- 200 ml double cream
- 125 g mozzarella cheese grated
- 1 small bag fresh coriander roughly chopped
Servings:
Instructions
- Make sure the prawns are completely defrosted then put in a bowl and cover with the lime juice and a couple of splashes of tabasco. Set aside for 10-15 minutes.
- Preheat grill to hot. Heat the olive oil in a saute pan and add the red onion and garlic. Gently cook for about 3 minutes before adding the chillies. Continue to cook for a couple of minutes more.
- Divide the onion mixture between two gratin dishes. Drain the prawns and divide these equally too. Season well then pour over the cream.
- Sprinkle the mozzarella on top then place under the grill for about 10 minutes until the cheese is bubbling and brown and the prawns are pink.
- Serve scattered with the coriander and fresh french bread to mop up the juices.
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