Shrimps or prawns in a mildly spicy cream sauce topped with a bubbly cheesy crumb topping and served dusted with freshly chopped parsley. The stoneware ramekin dish is perfect for baking and serving individual hot appetizers.

SERVES 4

Preparation time:  15 minutes
Cooking time: 25-30 minutes

INGREDIENTS

  • 300g (10 ½ oz) cooked peeled shrimps or small prawns (fresh or defrosted weight)
  • 2 tablespoons butter
  • 100g (3 ½ oz) small shallots, peeled and chopped finely
  • 1 clove garlic, peeled and chopped finely
  • 1 tablespoon plain flour
  • 300ml (1 ¼ cups) single cream
  • Pinch dried chilli flakes
  • ½ teaspoon black pepper
  • 1 teaspoon fish sauce /Nam pla
  • 1 teaspoon lemon juice
  • 75g (½ cup) grated medium cheddar cheese –divided
  • 50g (1 cup) fresh white breadcrumbs
  • ½ teaspoon paprika
  • 1 tablespoon freshly chopped parsley
  • Lemon wedges to serve

METHOD

Oven: 200°C / 400°F / Gas Mark 6

  1. Divide the peeled cooked shrimps/prawns between the ramekin dishes.
  2. Melt the butter in a saucepan and sauté the chopped shallots and garlic for 2-3 minutes until softened but not coloured. Stir in the flour and cook for 1 minute. Remove the pan away from the heat.
  3. Whisk in the cream a little at a time and return to the heat. Stir continuously until thickened.
  4. Add the chilli flakes, black pepper, fish sauce, lemon juice and half the cheese. Continue to stir until the cheese has melted into the sauce. Adjust the seasoning to taste.
  5. Pour the sauce over the shrimp/prawns.
  6. Mix the remaining cheese with the breadcrumbs and paprika. Sprinkle the mixture over the top of the sauce and pat down gently.
  7. Place the ramekins on to a baking tray and bake in the oven for 15-20 minutes until bubbling and golden brown. Serve with a dusting of fresh parsley and a lemon wedge.

Cook’s notes

Fish sauce or Nam Pla is a sauce made from anchovies and can be found in most supermarkets in the international foods section.