Lemon prawn gratin
Layers of spinach, crispy bacon, whole prawns and cheesy breadcrumb combine to make an irresistible ‘surf and turf’ starter.
Ingredients
- 100g/3½oz smoked bacon, finely diced
- 20 king prawns, peeled, tails left on
- 60²µ/2¼´Ç³ú butter, softened
- 2 garlic cloves, chopped
- 1 red chilli, seeds removed, chopped
- 3 tbsp freshly chopped parsley
- 1 lemon, juice and zest
- 2–3 drops (or to taste) Tabasco sauce
- 100g/3½oz baby spinach
- 100g/3½oz fresh breadcrumbs
- 50g/1¾oz grated Parmesan
- sea salt
- 1 lemon, sliced, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Fry the bacon in a hot frying pan until crisp. Set aside.
Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.
Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.
Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.
Divide the prawns among the gratin dishes and spread the flavoured butter over them.
Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns.
Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices.
