You will need
Tarteletter shells 8 (recipe see yesterday or buy some)
1/4 cup butter
1/4 cup flour
2 cups cream (I like whipping cream for this but table cream will work as well)
275 g cooked prawns not to large medium is best
Salt and pepper
1 1/2 tbsp chopped fresh dill
Melt butter in a pan over medium heat, once butter is melted stir in the flour making a roux cook the roux for 3-5 minutes until pale beige. Slowly stir in the cream and cook, stirring constantly, for about 5 minutes until thickened. Stir the prawns into the sauce heat gently on low heat for 3 to 5 minutes season with salt and pepper.
Remove from heat add some fresh dill fill tart shells sprinkle remaking dill for garnish serve. Love this with a fresh kale and red cabbage salad.
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