Baby Prawn Pasta Sauce

    Baby Prawn Pasta Sauce

    Recipe Picture:Baby Prawn Pasta Sauce
    1

    Baby Prawn Pasta Sauce

    (42)
    15min


    35 people made this

    This is an excellent creamy seafood sauce which is equally good served over rice or pasta. Very simple to make.

    Ingredients
    Serves: 4 

    • 65g butter
    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 cups (375ml) milk
    • 1/4 cup dry sherry
    • 1 pinch paprika
    • 3 tablespoons tomato sauce
    • 1 dash Worcestershire sauce
    • 2 (200g) tins baby prawns, drained

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
    2. Stir sherry into the mixture (to taste), paprika, tomato sauce and Worcestershire sauce. Place prawns in the saucepan and heat thoroughly. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (33)

    by
    70

    Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely. DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour. What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour.  -  25 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    31

    I added some garlic, it just doesn't seem complete with out garlic-1 clove cooked with the flour and butter. Also added a little half and half and topped with fresh grated Parmesan Reggiano. I liked this pretty well and would make this again.  -  02 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    29

    I've been looking all over for a good Newburg recipe, and this fit the bill. It's a "keeper" as far as I'm concerned.  -  19 Aug 2000  (Review from Allrecipes USA and Canada)

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