Prawns with Queso de Bola and Honey Ham

Here's a unique dish that you can serve during special occasions such as Christmas. For sure, it will be the highlight of the gathering!

Serves 6 to 8  Prep Time 15 minutes  Cooking Time 15 minutes

1 kilo jumbo shrimp or prawns
4 tablespoons butter, divided into 2
1 small white onion, finely chopped
1/4 cup chopped honey ham (substitute option: bacon)
2 tablespoons all-purpose flour
splash dry white wine or dry sherry
1/2 cup milk
1/3 cup grated queso de bola
1/2 teaspoon paprika or crab boil seasoning (recommended brand: Old Bay)
2 tablespoons Parmesan cheese
2 tablespoons breadcrumbs

1 Use kitchen scissors to cut away from the back of shrimp all the way to the tail. This is how to butterfly a shrimp or prawn. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the meat on an angle into chunks. Preheat the broiler to high.
2 Heat a small saucepot and a medium skillet over medium heat. In the small saucepot, melt 2 tablespoons butter. Add onions and cook 3 to 5 minutes until very soft.
3 To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped prawn meat and honey ham and sauté. Add flour to the saucepot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk.
4 Remove sauce from heat and stir in queso de bola and paprika or crab boil. Season with salt and pepper. Spoon the sauce over the prawn meat and stir to combine. Pour prawns into and over the shells in a casserole dish and top with Parmesan and breadcrumbs. Broil on high until golden, 2 to 3 minutes. Serve.

Photography by David Hanson │ Prop Styling by Becky Kho