| 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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