Dairy Free Stuffed Tiger Prawns

With Artichokes, and shallots.

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So I found these enormous tiger shrimp that almost looked like small lobsters..... So I got the idea of stuffing them as if they were a lobster tail.. I know that there are a few "usuals" for stuffing lobster, like with crab, but I wanted to try something a bit different... and as you know it needed to be dairy free as well!

I started by butterflying the shrimp down their backs.

I then finely chopped some shallots and artichokes and mixed them with some cashew spread and Parmaveg sprinkles that give a cheesy flavour without the dairy. I gave it a good stir! If you want it to be a dry consistency use 1 Tbsp. If you want this to be saucy and melty add some more!

I then added about 2 Tbsp of bread crumbs and stirred well to incorporate.

I stuffed the shrimp and placed them in a 350 degree oven to bake. I believe it took about 15 minutes... watch for the shrimp to go pink... you do not want to over cook the shrimp.

These were super simple and tasty!! A unique appetizer or as a full meal paired with a salad!

The Recipe:

1/2 a shallot diced

3 artichoke hearts diced.

1 Tbps of cashew cream

Parmaveg shaker about 1/2 a Tbsp

2 Tbsp of bread crumbs

Stir to incorporate.

Stuff into raw shrimp where they have been butterflied.

Cook for 15 minutes in a 350 degree oven

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