Prawns Shrimp Saint Jacques
|Flour||1 1⁄2 Ounce (6 Tablespoon / 40 Gram)|
|Milk||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Single light cream||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Prawns||1 Pound (3 Cups / 450 Gram, Shrimp, Shelled Weight)|
|Cooked mashed potato||1 Pound (2 Cups / 450 Gram)|
|Butter||1 1⁄2 Ounce (3 Tablespoon / 40 Gram)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Breading mix/Golden breadcrumbs||15 Milliliter (1 Tablespoon, Use A Commercial Packaged Mix)|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Put the butter in a bowl and cook for 1 1/2 minutes until melted. Stir in the flour and cook for 1 minute. Stir in the milk and cook for 1 minute. Stir or whisk in the cream and cook for 1 minute. Stir in the cheese and cook for 1 minute. Season the sauce to taste and whisk or stir until smooth.
Reserve some prawns (shrimp) for the garnish. Stir the peeled prawns into the sauce.
Mash the potato with the butter and season with salt.
Divide the prawn mixture between 4 scallop shells, top with the mashed potato and sprinkle with Parmesan cheese, golden (packaged) breadcrumbs (breading mix) and parsley. Heat through in the microwave for 1 minute, decorate with the unshelled prawns and serve hot.