Pigs in blankets are one the top three things I love about Christmas. My list goes as follows:
- Pigs in blankets
- Guilt-free eating and drinking.
There are lots (and lots) of other things I love about the festive season (roasties, two-weeks off work, and sprouts to name but three), but pigs in blankets have securely held the second place spot for as long as I can remember.
However, I only ever eat the little porkers at Christmas, making enough for eight people despite only cooking for two, and squirrelling the extras away so I can scoff them cold later (joy, oh joy!).
It’s not that it feels wrong to eat them at any other time of the year. It’s simply that my addiction must be curtailed.
Enter prawns in blankets. These little crustaceans you can eat all year round.
- A packet of raw prawns – de-veined with head and shell removed
- 2 cups of chicken stock
- 1 cup of whole milk
- 1/2 cup of parmesan
- 4-5 slices of Parma-ham
- Enough pasta for two people (spaghetti or linguine work best)
- 2-4 cloves of garlic depending on how garlicky you like it
- Some olive oil
- A pinch of salt and pepper
- 2 tbsp butter
- Some fresh herbs
Heat the oven to about 180c.
Cut a ‘blanket’ of Parma-ham for each prawn and wrap them up.
Put the prawns in a baking tray with a glug of olive oil and stick in the oven for about 15 – 20 minutes.
Heat some more olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently for about two minutes (if you want, you can also add chilli at this stage)
Stir in the chicken stock, milk, butter and pasta.
Season with salt and pepper to taste.
Bring to a boil, reduce the heat and simmer, stirring occasionally until the pasta is cooked (about 20 minutes for pasta that usually takes 8 mins to cook in water). If the mixture becomes too dry, add a little more milk as needed.
Stir in Parmesan.
Divide onto two plates and top with the cooked prawns, a bit more parmesan and some chopped herbs.
I love this dish. Simple to make, creamy, tasty and works no matter the time of year. Add chillies as is your want. Lovely!
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.