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Florentine Prawns Serves 6

  • Ingredients:

  • 455g (1lb) cooked and peeled prawns, defrosted
  • 55g (2oz) butter
  • 55g (2oz) flour
  • 1 15ml spoon (1 tbsp) Dijon mustard
  • 350ml (12 fl oz) milk
  • 6 eggs
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 145g (5oz) fresh spinach, chopped
  • 1 5ml spoon (1 teasp) ground nutmeg


  1. Preheat oven to 190°C/375°F, Gas Mark 5
  2. Melt half the butter in a pan, add the flour, mustard and gradually add the milk, stirring continually to make a thick sauce. Remove from heat and add 1 egg and the prawns.
  3. Cook the onion and garlic in the remaining butter until soft. Add spinach, cover and cook for 3 minutes until reduced.
  4. Place the spinach mixture into an ovenproof dish, make five wells in spinach mixture and break an egg into each well.
  5. Bake in the oven for 10 minutes to set eggs. Pour over prawn mixture and top with nutmeg. Grill for around 4 minutes until bubbling.
  6. Serve with a crispy green salad.

29g Protein; 16g Fat; 11g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry