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Place the prawns, mushrooms, onion and white wine in a saucepan, cover and poach for about 10-15 minutes. Strain, reserving the liquor.
In another saucepan melt the butter, stir in the flour and cook for a few minutes without browning. Add the fish liquor and sherry, correcting the consistency with milk if it too thick. Add the prawns, mushrooms, and onion. Check the seasoning and lightly stir in the cream.
Reheat gently and serve in scallop shells, surrounded by a border of piped potato.
2lb peeled scampi prawns 900g
4oz mushrooms, sliced 100g
1 onion, finely chopped
1cup white wine 1/2pt/280ml
1/4cup butter 2oz/50g
1/2cup plain flour 2oz/50g
1 wineglass dry sherry
1/2cup heavy whipping cream 1/4pt/140ml
salt & pepper
2lb potatoes, boiled and mashed 900g
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