Ibores Ramekin with Prawn Sauce

Ramequín de Queso Ibores y Salsa de Gambas

Servings: 4

Cook Time: 1 hour 20 minutes [PT1H20M]


8 oz ripened Ibores cheese, grated

3-4 oz streaky bacon

1 glass of milk

1 glass of cream

4 eggs

Salt and pepper


Prawn sauce:

8 oz prawns

4 tbsp olive oil

1/2 onion

1 garlic clove

6 tbsp tomato sauce

1 glass Brandy de Jerez

A few drops of Tabasco sauce

Dried tarragon


Finely dice the streaky bacon and blanch in boiling water for one minute. Beat the eggs in a bowl, add the grated cheese, milk, cream, salt, pepper and nutmeg. Grease a mold with butter (or four individual molds) and fill with the mixture. Stand in a pan of hot water and bake at 350°F for 40 minutes (or 20 minutes in the microwave, but remember that the mold must be made of a suitable material).

Prawn sauce:

Peel the prawns, wash the heads and boil for 20 minutes in just a little water with salt, pepper and an onion skin. Drain, squeezing the juice out of the heads and set aside. Sauté the chopped onion and garlic in the oil and, before they darken, add the prawns, the tomato sauce and the crushed tarragon. Then sprinkle on the brandy and as soon as it heats up, put a flame to it. Season with a few drops of Tabasco to taste, add the stock made from the prawn heads and stir. Bring to a boil and serve with the ramekin.

Recipe courtesy of Spain GourmeTour magazine

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