Liquorish

Stuffed Prawns

Hello my lovelies! Beautiful, sunny day my side of town! Winters disappeared real soon this year in Pune. Anyway, the best news about 2014 has got to be all the long weekends lined up. I am so looking forward to each one of them. When we lived in Goa, we’d take off to a secluded beach and spend the weekend there whiling away our time in the waters. Goa also offers variety of sea food at affordable prices. My husband and I would experiment in the kitchen every now and then… What fun!

I know you probably think I’m part of the Goa tourism board promoting the place. But I just can’t help myself.

My mother in law loves seafood and ate stuffed prawns at a restaurant in Mumbai and urged me to try what she thought was the recipe. No surprises there, it was out of the world! I decided to post it right away.

This is one of those recipes that looks very fancy when served, but is really simple to make. I made this using medium sized prawn as that is all I had access to. Ideally, this recipe calls for the huge variety such as Tiger prawns. I also kept the shell on, although I do not eat the shell.

The shell helps the prawn stay firm when baked without curling up much. You could bake without the shell if convenience matters more than presentation 🙂

Moving on,

Here’s what you need

You also obviously need these awesome creatures!

I ‘butterflied’ the prawns.

Remove the head and keep the shell on. To butterfly prawns, make an incision on the outside along the length (the side that does not curl around your finger) and devein the prawns. Gently press with your finger to flatten the prawn. DO NOT halve the prawn in the process.

Use a sharp knife to ease out the above step.

Preheat the oven to 200 C.

Heat butter in a pan. Sauté the garlic in butter until half cooked.

Put off the fire and add chili flakes to the warm butter.

Add crushed peanuts and mix with the butter mixture.

Now, line a baking tray with parchment paper/ butter paper. Place the prawns on the tray with a little distance between them.

Spoon over the filling from the pan generously over the butterflied prawns.

Top with grated cheese and bake in the 200 C preheated oven for 8-10 minutes depending on the size of the prawn.

Cheese can be cheddar, mozzarella or parmesan depending on the texture you like. I didn’t season my prawns as I used salted butter and cheddar.

And this is what it looks like out of the oven 🙂

Give the prawns cooling time of about half a minute before serving.

Orange pretty shells with gooey cheese garnished with chives. What more can you ask for…

Hope you all try this one as it will leave you feeling ‘chef’y!

Have a great day!

Ingredients

Prawns 6-8

Butter 1 stick

Cheese as much as desired

Garlic 4 pods

Crushed Peanuts handful

Chili flakes 1 tsp.

Method

Butterfly prawns as per the instructions above. Preheat oven to 200 C. Heat butter in a skillet. Add finely minced garlic and sauté until half done. Put off fire and add chili flakes and crushed peanuts and mix. Line a baking tray and place the prawns maintaining distance between each of them. Spoon butter mixture over each prawn and sprinkle cheese. Bake for 8-10 minutes and serve warm.