Grilled Prawns with Truffled Crabmeat Stuffing
8 large freshwater prawns, 3 to 4 oz each, split
1/2 cup Panko bread crumbs
1/3 cup red pepper, finely diced
1/3 cup sweet onion, finely diced
1/4 cup sour cream
1/4 cup backfin crabmeat
2 tablespoon extra virgin olive oil
1 tablespoon truffle pearls
1 tablespoon fresh garlic, finely chopped
3 teaspoons, fresh parsley, chopped
1/2 teaspoon truffle salt
1/4 teaspoon black pepper
Heat olive oil in pan on medium heat, add peppers and onions, saute until tender about 3 to 4 minutes. Add garlic, saute 1 minute more. Remove from heat. When cooled add remaining ingredients.
Preheat grill. Split prawns almost in half and flatten down. Oil heavy broiler pan and lay shrimp on pan. Top each shrimp with 1 tablespoon of crab stuffing and press on firmly. Cover with another pan or foil, place pan on medium high grill. Cook for about 8 to 10 minutes. Remove from grill and top each shrimp with a dash of truffle pearls and drizzle with scampi sauce.
Serves 4 people. Enjoy!
You may have some leftover filling. You can saute in a pan until browned and crunchy then serve over the finished shrimp.