Servings: 4 servings
- 1½ litres water
- ½ small onion, sliced
- 1 stalk celery, halved
- 3 black peppercorns
- 1 bay leaf
- ¼ teaspoon salt
- 700 g large raw prawns, shrimp in the shell
- ½ cup unsalted butter, melted
- 1½ tablespoons dry sherry or white wine
- 1½ cups coarse breadcrumbs
- 1½ tablespoons minced fresh parsley
- ¾ tablespoon minced shallot
- 2 cloves garlic, minced
- ½ teaspoon sweet paprika
- ⅛ teaspoon ground red pepper
Heat the water, onion, celery, peppercorns, bay leaf and salt to a boil in a large saucepan over medium-high heat. Add the shrimp; cover. Return to a boil; drain. Run shrimp under cold water to cool.
Peel shrimp; transfer to a large bowl. Add half of the melted butter and the sherry; toss to mix.
Heat the oven to 205°C. Combine the remaining melted butter and one third of the breadcrumbs in a small bowl. Stir in the parsley, shallots, garlic, paprika and red pepper.
Spoon half of the shrimp mixture into a buttered 1½ litre baking dish. Top with half of the remaining breadcrumbs. Top with remaining shrimp mixture, then remaining breadcrumbs. Bake until the crumbs are lightly browned, about 10 minutes.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg