1 1/2 lbs. freshwater prawns, shelled
Prepare water with salt and liquid crab boil to taste. Bring to a boil. Add prawns to boiling water and cook large prawns for ONLY
3 MINUTES for large prawns. DO NOT OVERCOOK. Drain and immediately immerse in ice water to cool. Chop prawns and
reserve several for garnish. Cover and refrigerate until ready to combine with other ingredients.
1 large bell pepper, chopped
3 green onions, chopped
1 or 2 small cans sliced black olives, drained
1 (8 oz.) pkg. grated Mozzarella cheese
1 (12 oz.) jar cocktail sauce (we like the Heinz spicy if it is available – if not, you can add some horseradish according to taste)
2 (8 oz.) pkgs. Cream cheese, softened (use lower fat if desired)
4 tablespoons sour cream (use more if needed to make cream cheese easy to dip
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
½ teaspoon ground red pepper
1 clove garlic, minced
Stir together cream cheese, sour cream, Worcestershire, lemon juice, red pepper and garlic.
Combine green pepper, onions, olives, cheese and chopped prawns in a separate bowl. Add about 1/3 to the cream cheese mixture.
Distribute evenly over platter.
Spread cocktail sauce over cream cheese.
Top with remaining cream cheese mixture and whole prawns for garnish.
Serve with Ritz or the cracker of your choice.
LAUREN FARMS ROMANO & PRAWN STUFFED MUSHROOMS
1 lb. freshwater prawns, shelled, cooked and chopped into bite-sized pieces
40 large, fresh mushrooms, cleaned and stems removed
8 oz. cream cheese, softened (use low fat if desired)
1 teaspoon Worcestershire sauce
4-6 drops hot sauce
¼ teaspoon garlic powder
3/4 cup grated Romano cheese - divided
Saute’ prawns in a small amount of olive oil for about 2-3 minutes. Add a small amount of salt or seasoned salt while cooking. Prawns do not need to be cooked completely as they will finish cooking in the oven. Chop into bite-sized pieces. Do not overcook!
Set cleaned mushroom caps aside. Combine cream cheese, ½ cup cheese, Worcestershire, hot sauce andgarlic powder and mix well. Add prawns and mix. Spoon into mushroom caps. Sprinkle with white wineand remaining Romano cheese.
Place stuffed mushrooms in a lightly greased baking pan. (Mushrooms can be covered and chilled 2-3
hours.) Bake uncovered in a 400 degree oven for 15-20 minutes. Recipe can be easily halved. Freezes well.
Note: Mushrooms are best when just wiped clean with a paper towel.