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| Prawns in Whisky Cream |
| ingredients: |
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Quantities are sufficient for
six people.
12 ounces (375g) shelled prawns
5 fluid ounces (150ml or generous
half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60g or half stick)
grated cheese
1 ounce (30g or quarter stick)
butter
Salt and pepper
Chopped parsley to garnish |
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| method: |
Butter six ramekin dishes (moulded baking dishes).
Melt the butter in a pan and
fry the chopped onions until
soft. Then add the prawns and
heat through. Then add the whisky
and cook for another two minutes.
Stir in the cream, heat, but
remove before it reaches boiling
point.
Season to taste and pour into
the ramekin (moulded baking)
dishes. Sprinkle the grated
cheese on top and brown under
a hot grill.
Serve immediately, garnished
with chopped parsley.
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| This
is a tasty starter for any meal. Combining
whisky and cream makes for a very rich
sauce. |
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