Maine shrimp are usually caught in the Spring, and unlike the more familiar grey, they are a rosy pink-red when raw. We also pay about twice the price in our supermarkets than the fortunate residents of Maine. Another reason for me to envy them.
There are variations of this recipe I have seen on the web, some including making a flavoured roux, then topping with breadcrumbs, but I really like this recipe because it is creamy and cheesy and oh-so-tasty.
Ingredients:
- 8 slices of bread, buttered and cubed (you can leave off the butter if you are watching the calories)
- 200g mature cheddar, grated (low fat is fine)
- 400g cooked prawns
- 1 pint of milk
- 3 eggs, beaten
- a little salt
- 1 tsp paprika (optional)
- In a large bowl, add your cubed bread, prawns, and cheese, and salt.
- Stir gently until well mixed
- Tip into a buttered oven proof dish
- Mix the egg and milk together, then add the paprika (if using)
- Slowy pour the milk mixture over the bread and prawns
- Press lightly with the back of a spoon
- Bake in an over at 325 F / Gas Mark 3 for 1 hour
This recipe will feed 4 on its own, but would go further as an accompaniment to steak, or a juicy burger.
| Servings | 4 |
| Calories per serving | 604 |
