Crunchy Topped Prawn & Asparagus Bake |
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Prep Time: 10 Minutes Cook Time: 32 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required. *Enjoy* Ingredients:
1 lb fresh asparagus (may sub canned & amend prep accordingly) |
3 tablespoons butter |
2 sticks celery (chopped) |
1 medium red bell pepper (chopped) |
1 lb prawns (uncooked, shelled & chopped) |
2 tablespoons flour |
1 1/4 cups milk |
1 cup cheddar cheese (grated) |
1 1/2 cups white breadcrumbs (stale) |
5 tablespoons butter (melted) |
Directions:
1. Preheat oven to 375°F.
2. Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
3. Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
4. Add flour, stir for 1 min & remove from heat.
5. Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
6. Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
7. Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
8. Bake for about 20 min or till golden brown. Allow to cool slightly & serve.
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