Prawn & Mushroom Ramekin (19.09.13)

COURTESY SISTER FOWZIA – YUMMYLICIOUS BOOK
Fowzia
yummylicious786@gmail.com

Prawns baked individually in a rich creamy sauce makes a simple but delicious starter

Ingredients
1 tin canned chopped tomatoes
Salt & black pepper to taste
Olive oil
1 tsp dried mixed herbs
25 g butter
1 tsp garlic paste & another 1tsp for the mushrooms
225 g button mushrooms, finely sliced
24 peeled prawns lightly fried in butter and seasoned to your taste
250 ml cream seasoned
200 g grated gruyère cheese or any strong cheese of your choice
pinch of paprika
melba toast or any other small toast to serve

Method
1. Preheat a grill.Season the tomatoes with salt & pepper , herbs ,olive oil & garlic. Divide the tomatoes in the bottom of 6 ramekin dishes. Heat the butter in a frying pan. Fry the chopped button mushrooms with another tsp of garlic in the butter for 5 minutes, until the mushrooms are softened. Divide the mushrooms into the 6 ramekin dishes, on top of the tomatoes.Arrange 4 or more prawns on top of the mushrooms in each pot.Pour cream into each ramekin and top with grated cheese and paprika. Cook the ramekins under a hot grill until the cheese has melted and the mixture is bubbling, between 5-10 minutes.Serve hot from the grill with Melba toast

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