Crunchy Topped Prawn & Asparagus Bake

Submitted by twissis

"This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, "This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required." *Enjoy*"

 

• Ready In: 42mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 lb fresh asparagus (May sub canned & amend prep accordingly)
• 3 tablespoons butter
• 2 sticks celery (chopped)
• 1 medium red bell pepper (chopped)
• 1 lb prawns (uncooked, shelled & chopped)
• 2 tablespoons flour
• 1 1⁄4 cups milk
• 1 cup cheddar cheese (grated)
• 1 1⁄2 cups white breadcrumbs (stale)
• 5 tablespoons butter (melted)

directions

1. Preheat oven to 375°F.
2. Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
3. Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
4. Add flour, stir for 1 min & remove from heat.
5. Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
6. Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
7. Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
8. Bake for about 20 min or till golden brown. Allow to cool slightly & serve.

Reviews

[AZPARZYCH]

This was soo good! I used smaller/thin asparagus so they cooked fast, but were perfectly tender. Also used store-bought bread crumbs which worked well, but otherwise made as written. Was like eating a nice meal out, but I made it! Glad I am the only one who eats seafood, I didn't have to share! Made for Football Pool 2012-13 Win.

 

[Andi Longmeadow Farm]

This was an easy as can be, and totally delish to enjoy either right at that moment, or~for a later evening meal. I had plenty of beautiful shrimp on hand, as well as the usual abundance of asparagus, so the two married quite nicely, coupled with the delicate taste of the white/cheese sauce, plus the crunchy topping brought this meal completely together. The only change I made personally was use a green bell pepper, because that is what the garden is producing. I also added the tiniest bit of slivered spring onion atop this bake. twissis, thank you for posting this appetizing and very savory meal.