Provencal pots
From: Just For Starters
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Provencal pots
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Tiger prawns baked in a rich creamy mushroom sauce make a simple but delicious starter
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Ingredients
- 6 tbsp tinned chopped tomatoes
- black pepper
- 2 tsp Dried mixed herbs
- 25g Butter
- 3 cloves Garlic, chopped
- 225g button mushrooms, finely sliced
- 24 cooked peeled tiger Prawns
- 600ml double cream
- 200g Gruyère cheese, grated
- pinch of Paprika
- Melba toast, to serve
Method
1. Preheat a grill. Spread a tablespoon of chopped tomatoes in the bottom of 6 ramekin dishes. Season with salt and freshly ground pepper. Sprinkle over the mixed herbs.2. Heat the butter in a frying pan. Fry the chopped button mushrooms with the garlic in the butter for 5 minutes, until the mushrooms are softened and garlic fragrant.
3. Divide the mushrooms into the 6 ramekin dishes, on top of the tomatoes.
4. Arrange 4 or more tiger prawns on top of the mushrooms in each pot.
5. Pour double cream into the pots and top with grated Gruyere cheese and paprika.
6. Cook the ramekins under a hot grill until the cheese has melted and the mixture is bubbling, between 5-10 minutes.
7. Serve hot from the grill with Melba toast.
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Latest Comment
A LITTLE DISAPPOINTED WITH THIS DISH. VERY RUNNY WITH SO MUCH CREAM. 3* FROM ME!
I have tried this for a dinner party starter and it was absolutely delicious and very easy to prepare. Everybody enjoyed it and I am constantly asked for the recipe. Instead of melba toast, I served thin slices of lightly toastd French stick rubbed with garlic.