340 g. Royal Greenland Prawns, thawed, rinsed and strained
85 g. parmesan cheese, grated
55 g. asiago cheese, grated
15 g. green onions, sliced
30 g. red bell pepper, finely diced
1 (400 g.) can artichoke hearts
170 g. mayonnaise
230 g. cream cheese, room temperature
1 teaspoon jalapeno pepper, seeded and minced
2 clove garlic, fresh minced
30 g. lemon juice Salt and black pepper, to taste
Pita chips or crostini, toasted
1 ½ tablespoons salted butter
1 cup panko breadcrumbs
2 tablespoon parmesan cheese, grated
1 clove garlic, minced
Robust vegetables tossed with rich cream cheese, shredded parmesan cheese, and topped with Royal Greenland Prawns. Pair with fresh veggies for perfect al fresco summer dining!
Mix cream cheese with mayonnaise and lemon juice in mixing bowl. Remove 1/3 prawns from measurement and mix in a pinch of parsley, lemon and black pepper, reserve as garnish.
Prepare breadcrumb mixture by lightly toasting breadcrumbs with butter, garlic;let cool, add cheese, parsley reserve. Chop vegetable and artichokes, add to the large bowl mixture.
Add remaining prawns. Mix in 2/3 of each cheese, reserve remaining for garnish together. Add remaining prawns to mixture. Place in casserole dish.
Sprinkle breadcrumbs and bake at 400°F until golden. Serve with baked pita chip wedges and your favorite cold crudité – red bell pepper slices, fresh baby carrots and celery sticks.
Applications: Recipe performs well topping olive oil rubbed flatbread or Lavash baked and topped with additional seasoned prawns, spicy peppers, diced tomato, seasoned breadcrumb, and pesto drizzle.