Prawn Thermidore
Prawn Thermidor may sound like a restaurant-only dish, but at its heart, it’s simply good seafood, handled well, and cooked with care.
With clean, sealed fresh prawns and a few pantry ingredients, this classic becomes surprisingly easy to prepare at home — whether for a quiet weekend meal or something a little more special.
Prawn Thermidore
Rated 5.0 stars by 1 users
Servings
6
Author:
Eleonor’s Kitchen
Prawn Thermidor may sound like a restaurant-only dish, but at its heart, it’s simply good seafood, handled well, and cooked with care.
With clean, sealed fresh prawns and a few pantry ingredients, this classic becomes surprisingly easy to prepare at home — whether for a quiet weekend meal or something a little more special.
Ingredients
-
12 pieces Jumbo Prawns
1 1/2 cup Bechamel Sauce
1/2 cup Sliced Mushrooms
-
1 pieces Onion, chopped
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2 tablespoon green bell pepper, brunoise
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2 tablespoon red bell pepper, brunoise
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2 tablespoon Stalk Celery
4 tablespoon Cooking Wine
6 tablespoon Butter
3 tablespoon Grated Gruyer Cheese for topping
For the Bechamel Sauce
3 tablespoon White Roux (Approx. 2 tablespoon butter, 2 tablespoon Flour)
1 1/2 cup Boiling Milk
1 1/2 pinch white pepper
1 1/2 pinch nutmeg
1 1/2 pinch Salt
Directions
Clean and Wash the prawns, poach in water until half-cook. Drain and cut the prawns at the back then remove the meat and cut into medallions. Set Aside.
Melt Butter Slowly in a sauce pan without letting it color
Add the flour, preferably sifted, and stir constantly with a wooden spoon over all of the surface using an 8 motion to avoid lumps. The roux must be absolutely smooth!
Cook a few minutes until the roux becomes foamy and whitens (lightens) slightly.
Take the roux off the heat before adding the boiling milk
Use a whisk and stir constantly, on the heat, until thickened to desired consistency and cooked.
Season with white pepper, nutmeg and salt. Set aside
In a pan, saute onions, celery, green bell pepper, red bell pepper and mushrooms in butter. Add the bechamel.
Add the prawn meat and put cooking wine.
Put the sauteed prawn meat into their shell and sprinkle it with grated cheese and put it into the oven until cheese melts. Don’t let it dry
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