Ingredients:
4 pieces black tiger prawns, large, butterflied
1/4 cup butter
1/4 cup onion, minced
1/4 cup button mushrooms, sliced
1 tablespoon parsley, chopped
salt and pepper, to taste
SAUCE
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup Evaporated nilk
2 tablespoons liquid cream
A pinch of nutmeg
salt and pepper
1/4 cup bread crumbs
2 tablespoons parmesan cheese, freshly grated
Directions:
1. In a medium sauté pan, melt butter. Sauté onions until translucent.
2. Add the mushrooms. Then add parsley.
3. Season with salt and pepper. Remove from heat then set aside.
4. Meanwhile, make the sauce: Melt butter in a small saucepan, add the flour.
5. Gradually add milk and the cream. Stir occasionally until slightly thickened. Season with nutmeg, salt and pepper.
6. To assemble: Lay out prawns in a baking dish.
7. Scoop a spoonful of the mushroom mixture over the butterflied prawns.
8. Scoop a spoonful of the sauce to cover the filling, sprinkle about a Tbsp of breadcrumbs and about 1 teaspoon of cheese.
9. Bake in a 350 F preheated oven for about 8-9 minutes or until prawn shells turn red-orange and meat is cooked but still moist.
Perfect for nachos and tacos.
In it chopped onions, tomatoes, oranges,seeded finger chillies, lemon juice salt and pepper.Chill in the fridge.
Just thrown in everything what I’ve got in the fridge.
Romaine lettuce, tomatoes,croutons,raisins and drizzle some vinaigrette.
whole wheat tortilla wrap
beef strips with mushroom in onion gravy
tomatoes and lettuce leaves
squirt in mayo and mustard.
voila! yummy snack/meal.