Creamy grilled prawns

    Creamy grilled prawns

    (35)
    4saves
    1hr


    33 people made this

    About this recipe: A very creamy and rich prawn dish that is lovely served with a green salad, boiled new potatoes and crusty bread.

    Ingredients
    Serves: 4 

    • 45g butter or margarine
    • 2 tablespoons sliced spring onion
    • 675g fresh prawns, peeled and deveined without tails
    • 225g cream cheese, cubed
    • 3 tablespoons milk
    • 75g grated Gruyere cheese
    • 2 tablespoons dry white wine
    • 1/8 teaspoon ground red pepper
    • 4 tablespoons dried breadcrumbs
    • 30g melted butter or margarine

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat grill. Lightly grease a baking dish.
    2. In a large frying pan over medium heat, melt 45g of butter or margarine and saute the spring onions. Toss in prawns and saute until pink, about 5 minutes.
    3. Remove prawns with slotted spoon and set aside. Add cream cheese and milk to frying pan, stirring constantly until cheese melts. Stir in Gruyere cheese, wine, cooked prawns and red pepper. Cook until all cheese is melted and prawns are heated through.
    4. Pour mixture into prepared baking dish. Combine breadcrumbs and 30g of melted butter or margarine, and sprinkle over prawn mixture.
    5. Grill for 1 to 2 minutes or until golden brown.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (35)

    by
    18

    just great, with a few revisions. i doubled the onions like others did, added a good amt. of garlic powder, and added 1/2 T of cayenne. i also cooked the shrimp (2 lbs of med. sized in 1 T butter and a little olive oil) w/the cream cheese and spices thinking the flavors would meld better than cooking the shrimp first w/only the onions (and fresh mushrooms which i also added), knowing that shrimp cooks fast and it still had to go under the broiler. i also added more white wine and milk--didn't measure--no need to, it's pretty obvious when to quit as the original recipe is just too thick. served it over linguini and would never put it over rice. really, it was *divine* and everyone loved it here inc. my 11-yr-old son. thanx so much for the recipe!  -  30 Jan 2008  (Review from Allrecipes US | Canada)

    by
    18

    This is exellent and very easy to make. Strongly suggest increasing the green onions by 2 more Tbsp. and increase the cayanne pepper to 1/4 tsp. Gives a perfect amount of "zing." Using the amount of pepper called for is blah..........trust me on this one. Next time I think I will add some mushrooms and maybe some garlic. This would be good company dish served in puff pastry tart shells.  -  07 Oct 2001  (Review from Allrecipes US | Canada)

    by
    12

    I'm not normally a seafood lover, but I thought this was wonderful. Used pre-cooked, de-tailed shrimp, and made the following changes in accordance with reviewer's suggestions: 1. used 5T green onions (about 3 scallions total), 2. added two cloves of crushed garlic, 3. added only about 6 oz cream cheese, 4. increased white wine to 1/2 cup, added BEFORE cheese so it could reduce a little bit. It turned out wonderfully-- savory and rich, and not too seafoody. Thanks so much for this recipe!  -  24 Dec 2010  (Review from Allrecipes US | Canada)

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