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Serves 4
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To serve:
Individual ramekins of prawns in a smooth, rich sauce made from Avonmore Fresh Cream and Gruyère, topped with breadcrumbs and baked until golden and crisp.
- Lightly grease four ramekin dishes with butter. Divide the prawns amongst the ramekins.
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Melt the butter in a saucepan over a medium heat. Add the shallots and garlic and cook for 2-3 minutes until softened but not coloured. Stir in the flour and cook for 1-2 minutes, stirring continuously.
- Add the Avonmore Fresh Cream a little at a time, whisking continuously. Keep whisking for 3-4 minutes until thickened.
- Stir in the chilli flakes, lemon juice and half of the Gruyère. Continue to stir until the cheese has melted into the sauce. Season to taste.
- Pour the sauce over the prawns.
- Mix the remaining Gruyère together with the breadcrumbs and paprika. Stir in the olive oil, then sprinkle the mixture evenly over the tops of the ramekins.
- Place the ramekins on a baking tray and bake for 15 minutes or until golden brown on top and bubbling around the edges.
- Scatter with a little chopped parsley and serve with lemon wedges and brown bread.
Nutrition Facts
Per serving: 453kcals, 31.6g (8.7g saturated), 15.9g carbs (0.9g sugars), 27.2g protein, 0.7g fibre, 0.425g sodium
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