Prawns in Whisky Cream
Combining whisky and cream makes for a very rich sauce. Serves six people.
12 ounces (375g) shelled prawns
5 fluid ounces (150ml or generous half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60g or half stick) grated cheese
1 ounce (30g or quarter stick) butter
Salt and pepper
Chopped parsley to garnish
Butter six ramekin dishes (moulded baking dishes).
Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but remove before it reaches boiling point.
Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on top and brown under a hot grill.
Serve immediately, garnished with chopped parsley.
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