June 25, 2010, Newsletter Issue #162: Stuffed Prawns

Tip of the Week

If you are looking for a delicious seafood appetizer, try my recipe for stuffed prawns.

12 large prawns, peeled, cleaned, tails on and butterflied
4 ounces dill havarti cheese, cut into thin 1 inch pieces
3 sheets of phyllo dough
2 ounces prosciutto ham, cut into 1 inch pieces
olive oil
shrimp cocktail sauce or seafood sauce (your choice)
salt and pepper to taste

Preheat oven to 350 degress. Season prawns with salt and pepper. Stuff each prawn with cheese and prosciutto. Close prawns. Roll up dough and cut into 1/2 inch pieces. Unfold and wrap prawns. Transfer to baking dish. Drizzle with oil. Bake until crispy. Place cocktail sauce on plates and top with prawns. Serve immediately.

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