Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 courgettes small, even-sized
- salt and pepper
- 1 tablespoon oil
- 1 clove garlic crushed
- 2 shallots finely chopped
- 4 tomatoes skinned, seeded and chopped
- 2 drops Tabasco sauce
- 1 teaspoon thyme, crumbled
- 250 grams prawns, peeled
- 25 grams butter
- 25 grams plain flour
- 300 mililiters milk
- 1 teaspoon made mustard
- 125 grams Cheddar cheese grated
- 1 tablespoon Parmesan cheese, grated
Preparation
Blanch the courgettes in boiling salted water for 2 minutes, drain and cool quickly. Halve lengthways, scoop out the flesh and chop. Arrange the shells in a shallow ovenproof dish.
Heat the oil in a pan, add the garlic and shallots and cook gently for 5 minutes. Add the tomatoes, courgette flesh, Tabasco, thyme, and salt and pepper to taste. Bring to the boil and cook, uncovered, for 25 minutes, stirring occasionally.
Add the prawns, then spoon the sauce into and over the courgettes.
Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually stir in the milk. Bring to the boil and cook, stirring, for 2 minutes. Stir in the mustard, cheeses and salt and pepper to taste.
Spoon over the courgettes and bake in a preheated hot oven, 220C (425F), Gas Mark 7, for 15 to 20 minutes, until golden. Serve immediately.
