Hot and Tipsy Prawns with Red Hot Dutch...
Serves: 4
Preparation Time: 15 minutes
Ingredients:
25g butter.
1 small onion, finely chopped.
1 garlic clove, crushed.
175g peeled tiger prawns.
2 tblsp whisky.
50g Red Hot Dutch.
6 tblsp crème fraiche.
Salt and ground black pepper.
Method:
Melt the butter, add the onion and garlic and fry until soft but not coloured.
Add the prawns and whisky, fry briskly until dry.
Remove from heat and add the cheese (grated), and 2 tblsp crème fraiche, salt and pepper.
Divide the mixture between four ramekins and top with the remaining crème fraiche.
Bake in preheated oven at gas mark 4 for 15 minutes or until bubbling on the surface.
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