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Crunchy Topped Prawn & Asparagus Bake

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Nutritional information

541.1
Calories
334 g
Calories From Fat
37.2 g
Total Fat
22.6 g
Saturated Fat
244.3 mg
Cholesterol
1163.2 mg
Sodium
23.3 g
Carbs
3.8 g
Dietary Fiber
4.7 g
Sugars
29.8 g
Protein
287g
Serving Size

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Crunchy Topped Prawn & Asparagus Bake

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Cuisine:
  • 42mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 42mins   |  Serves: 4-6

Crunchy Topped Prawn & Asparagus Bake, 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*”, 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

 

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Steps

1
Done

Preheat oven to 375°F.

2
Done

Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.

3
Done

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
Done

Add flour, stir for 1 min & remove from heat.

5
Done

Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.

6
Done

Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.

7
Done

Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.

8
Done

Bake for about 20 min or till golden brown. Allow to cool slightly & serve.

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Bobby Ryan

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