| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 2 | Servings | |
INGREDIENTS
| 8 | Giant prawns | |
| 1 | tb | Olive oil |
| 2 | tb | Minced onions |
| 1 | tb | Minced garlic |
| 1/4 | c | Bread crumbs |
| 1 | tb | Chopped parsley |
| 1/4 | lb | Smoked salmon |
| 2 | Egg whites | |
| 1/3 | c | Dry white wine |
| 3 | tb | Unsalted butter |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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