660g unpeeled medium-size fresh prawn
2 pints water
200g vermicelli or thin spaghetti
1/3 cup butter or margarine
100g plain flour
200ml chicken stock
200ml cup whipping cream
100g Swiss cheese, grated
2 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 jar diced pimento, drained
2 tablespoons grated Parmesan cheese
2 tablespoons slivered almonds
Chopped fresh parsley (for garnish)
Bring water to a boil; add prawns, and cook 3 to 5 minutes.
Drain well; rinse prawn with cold water.
Peel and devein prawn; set aside.
Cook vermicelli according to package directions; drain well, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add stock and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts.
Remove from heat; add prawn, vermicelli and pimento, stirring gently.
Spoon mixture into a lightly greased small casserole dish.
Sprinkle with Parmesan cheese and almonds.
Bake, uncovered, at 180 degrees C (Gas Mark 4) for 20 minutes or until prawns are cooked.
Place under grill for 5 minutes or until lightly browned.
Garnish with parsley about 1 inch around the edge.
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