1lbsprawns1 pound fresh shelled, vein removed and cut into large chunks prawns
1tbspunsalted butter1 tablespoon unsalted butter
1tsplemon juice1 teaspoon lemon juice
0.5cupMonterey jack cheese1/2 cup shredded Monterey jack cheese
Instructions
Preheat oven to 350°. Halve the peppers lengthwise and remove seeds and membrane.
Blanch for 5 minutes in boiling water, drain and set aside.
Melt 3 tablespoon butter and sauté the shallot until soft. Sprinkle with flour and cook until bubbly.
Remove from the heat and add the cream cheese. Cook and stir over low heat until all incorporated. Add lemon juice, mustard parsley.
In a small frying pan add 1 tablespoon of butter and sauté the prawns until light pink. Add 1 teaspoon lemon juice and cook over medium heat for another minute.
Add the prawns to the cream cheese mixture and mix well. Season with salt and pepper.
Spoon into pepper shells and sprinkle with cheese.
Bake for 30 minutes or until heated through and cheese is bubbly.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.