Brazilian recipe
Creamy Baked Prawns and Hearts of Palm (Receita de camarão com palmito gratinado)
This classic Brazilian-style bake features succulent prawns and tender hearts of palm in a velvety sauce, finished with a golden parmesan crust.
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Ingredients
500ml milk
120ml extra virgin olive oil
2 tbsp plain flour
Salt to taste
1 onion, sliced
100g grated parmesan cheese
400g tinned hearts of palm, sliced
Butter and margarine, as needed for sautéing and greasing
200g double cream
Extra grated parmesan for topping
2kg peeled and seasoned prawns
1 tbsp butter
120ml extra virgin olive oil
2 tbsp plain flour
Salt to taste
1 onion, sliced
100g grated parmesan cheese
400g tinned hearts of palm, sliced
Butter and margarine, as needed for sautéing and greasing
200g double cream
Extra grated parmesan for topping
2kg peeled and seasoned prawns
1 tbsp butter
Where to find ingredients
You can find raw, peeled prawns and tinned hearts of palm at any major UK supermarket's fresh fish counter and world food aisle, respectively. If you cannot find fresh hearts of palm, the tinned variety is the standard and most authentic choice. Use unsalted butter for the base, though salted is an acceptable substitute if you adjust the seasoning accordingly.
Preparation method
- Sauté the prawns in olive oil with minced garlic and onion slices until they are golden and just cooked through.
- For the white sauce: melt the butter in a saucepan and sauté the onion until translucent.
- In a blender, blitz the milk and flour together until completely smooth.
- Add the milk mixture to the pan with the onions and stir constantly over medium heat until it thickens into a glossy sauce.
- Stir the double cream into the white sauce and set aside.
- Spread the sautéed prawns in a greased baking dish and pour the creamy white sauce evenly over the top.
- Sprinkle a generous amount of grated parmesan over the surface.
- Bake in a preheated oven at 200°C for about 20 minutes, or until the top is bubbling and golden brown.
- Meanwhile, sauté the remaining onion slices in a pan with a mix of butter and margarine until lightly caramelised.
- Serve the dish immediately, garnished with the caramelised onions.
Observations
This dish perfectly balances sautéed prawns with the subtle, earthy flavour of hearts of palm, all enveloped in a rich, creamy sauce and finished under the grill. It is a brilliant, fuss-free recipe that delivers an elegant result, ideal for special weekend meals. The process involves searing the prawns, creating a thick, cheesy white sauce with a hint of cream, assembling everything in a baking dish, and topping it with a generous layer of parmesan and caramelised onions. It is a sophisticated yet accessible option for any home cook looking to impress.
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