Brazilian recipe
Creamy Baked Prawns and Hearts of Palm (Receita de camarão com palmito gratinado)
This indulgent, creamy oven-baked dish features succulent prawns and tender hearts of palm, finished with a golden parmesan crust—perfect for a special weekend dinner.
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Ingredients
500ml milk
120ml extra virgin olive oil
2 tablespoons all-purpose flour
Sea salt to taste
1 onion, thinly sliced
100g grated Parmesan cheese
1 jar (approx. 400g) hearts of palm, sliced into rounds
Butter and margarine, for sautéing and greasing
200ml double cream
Extra grated Parmesan for topping
2kg raw prawns, peeled and deveined
1 tablespoon butter
120ml extra virgin olive oil
2 tablespoons all-purpose flour
Sea salt to taste
1 onion, thinly sliced
100g grated Parmesan cheese
1 jar (approx. 400g) hearts of palm, sliced into rounds
Butter and margarine, for sautéing and greasing
200ml double cream
Extra grated Parmesan for topping
2kg raw prawns, peeled and deveined
1 tablespoon butter
Where to find ingredients
You can find these ingredients at local Irish supermarkets like SuperValu, Dunnes Stores, or Tesco. Hearts of palm are typically found in the world-food aisle or in the tinned vegetables section. For the prawns, check the fresh fish counter at your local butcher or supermarket; if unavailable, frozen raw, peeled, and deveined prawns are a suitable substitute.
Preparation method
- Sauté the prawns in olive oil with minced garlic and sliced onions until they turn opaque and golden.
- Prepare the white sauce: in a saucepan, melt the butter and gently sauté the onions until translucent.
- In a blender, blitz the milk and flour together until completely smooth.
- Pour the mixture into the saucepan with the onions and cook over medium heat, stirring continuously until the sauce thickens into a creamy consistency.
- Stir the double cream into the white sauce and set aside.
- Spread the sautéed prawns evenly across a greased baking dish and pour the white sauce over the top.
- Generously sprinkle the grated Parmesan cheese over the entire surface.
- Bake in a preheated oven at 200°C for approximately 20 minutes, or until the top is beautifully golden and bubbling.
- While baking, sauté the additional sliced onions in a mix of butter and margarine until they are soft and lightly caramelised.
- Serve immediately while piping hot, garnished with the caramelised onions.
Observations
This dish harmoniously pairs sautéed prawns with delicate hearts of palm in a luscious, velvety sauce, finished with a classic parmesan gratin. It’s a straightforward yet impressive recipe that elevates any meal. The process involves gently sautéing the prawns, creating a rich white sauce infused with cream and cheese, assembling the dish in a baking tray, and roasting it until bubbling and golden. A final touch of sautéed onions adds a sweet depth to this refined, yet accessible, feast.
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