Prawns With Pernod And Mushrooms En Papillote
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Shellfish | 4 | Servings | |
INGREDIENTS
| 8 | T | Button Mushrooms, Chopped |
| 3 | T | Double Cream |
| 2 | t | Pernod – 3 If Preferred |
| Salt | ||
| Black Pepper, Freshly Ground | ||
| 16 | King Prawns -Up To 20, Or | |
| Crayfish Shelled | ||
| 2 | T | Parsley, Chopped |
INSTRUCTIONS
Mix the mushrooms with the cream, pernod and salt and pepper to taste. Cut 4 hearts out of foil or greased paper, large enough to enclose four to five large shelled prawns or crayfish with space to spare around the edges. Divide and place the crayfish or prawns on one half of the foil or paper hearts. Top with an equal quantity of the mushroom mixture and sprinkle with parsley. Fold over the remaining half to enclose. Pleat the edges to seal securely. Place on a baking sheet and cook in a preheated oven, 350 degreesF/180C(gas mark 4), for 15-20 minutes. Serve immediately. Recipe by: Typed in from " a Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman <Dan@dfreedman.demon.co.uk> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.8mg
Potassium: 13.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g