Cut prawns from back to open. Carefully remove the meat and set aside.
In a pan over low heat, warm water seasoned with salt. Poach the shell and head of theprawns making sure it’s still intact. Remove from heat and allow to cool down. Once cooled, chop the prawn meat and set aside.
In a separate pan, heat olive oil until smoke point. Sauté onions until translucent, then add the bell peppers, mushrooms, and prawn meat sautéing continuously.
Reduce heat to low and add tomato sauce, and a little bit of the shrimp stock used to poach the heads and shells. Add cream and simmer. Season with salt and pepper to taste. Set aside.
In a small bowl, combine butter, garlic, parsley, bread crumbs, lemon juice and zest, and parmesan cheese. Season to taste.
Carefully line the prawn shells with its head onto an oven-proof dish. Fill the shells with the prawns filling. Top with the butter mixture.
Finish by baking in the oven for about 5 minutes or until the top becomes golden brown.
(Featured in December - January 2018 Issue)