Grilled Prawns with Truffled Crabmeat Stuffing

Ingredients

  • 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

Directions

Crabmeat Filling

  • 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.

Prawns

  • 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!

Option

  • You may have some leftover filling. You can saute in a pan until browned and crunchy then serve over the finished shrimp.

Dirk FucikCrustaceans