Luxurious Prawn Thermidor: A Simplified French Classic
1 hour
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About Luxurious Prawn Thermidor: A Simplified French Classic
Experience pure decadence with this simplified Prawn Thermidor, a luxurious twist on a French classic. Transform ordinary prawns into an elegant, restaurant-quality meal perfect for any special occasion – or just a delightful weeknight treat.Succulent steamed prawns are brimming with a rich and creamy filling, featuring their own flavorful "brain cream," sautéed aromatics, and a touch of Parmesan. Baked until golden and bubbling, each bite is a feast for the senses.Pair these exquisite prawns with creamy baked mashed potatoes for a truly unforgettable dining experience. You'll be amazed at how easily you can create this impressive dish!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Prawns
- 4 Large Prawns with shells on
Aromatics
- 2 tbsp Butter
- 3 Spring Onions chopped, medium-sized, white bulbs only
- 1 tbsp Garlic minced
Sauce
- 1 tbsp Lemon Juice
- 1 tsp Mustard Seeds
- 1/2 cup Heavy Cream
- 1/4 cup Parmesan Cheese grated
Instructions
- Devein the prawns by making a deep cut lengthwise along the outer curve of each prawn's body. Keep the shell on. Use a sharp knife or kitchen shears to locate and remove the dark vein.
- Remove the black sandbag from the head of each prawn. Make a small cut on top of the head and gently pull out the sandbag.
- Butterfly the prawns by flattening them gently. Carefully rinse the prawns under cold water, preserving the soft orange 'brain cream' located under the head shell. Pat the prawns dry.
- Carefully scoop out the brain cream from the prawn heads and set aside. This flavorful cream will enrich the thermidor sauce.
- Lightly salt the prawns. Steam them until the shells turn pink and the prawn meat is opaque, about 5-7 minutes. This ensures the prawns are perfectly cooked before baking.
- Let the prawns cool slightly. Gently remove the meat from the shells, taking care not to damage them. Coarsely chop the prawn meat.
- Finely chop the spring onions.
- Melt the butter in a pan over medium heat. Add the minced garlic and chopped spring onions. Sauté until translucent, about 3-5 minutes. This builds a flavorful base for the sauce.
- Add the chopped prawn meat and reserved brain cream to the pan. Stir in the lemon juice, black pepper, and mustard seeds. Cook until heated through.
- Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Season with salt to taste. The thermidor filling is now ready.
- Spoon the thermidor filling evenly into the reserved prawn shells. For a crusty finish, sprinkle with breadcrumbs. Bake in a preheated oven or air fryer at 375°F (190°C) for 10 minutes, or until golden brown and heated through.
- Serve the Prawn Thermidor immediately. Garnish with a dollop of fresh cream and chopped spring onion greens for an elegant presentation.
Recipe Notes
Good To Know
- If using giant prawns with intact shells, save and clean them to use as serving vessels for an impressive presentation.
- For extra flavor, lightly sauté the prawn shells and heads in butter before starting the sauce. Strain and add this butter to the final mixture for a richer seafood flavor.
- For a lighter version, substitute half of the cream with Greek yogurt or crème fraîche for tanginess and a lighter mouthfeel.
- After assembling, broil the dish for 2-3 minutes to brown the parmesan and create a golden crust.
Expert Tips
- For a spicier Thermidor, add a pinch of cayenne pepper or a few drops of hot sauce to the sauce.
- Ensure your prawns are cooked through but not overcooked, as they will become rubbery. They should be opaque and pink.
- Serve the Thermidor immediately with crusty bread or rice to soak up the delicious sauce.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or on the stovetop, avoiding boiling.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgSodium: 1710mgFiber: 1gSugar: 3g
Reena Mukherjee
Articles: 12
4 Comments
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Great recipe! I’m eager to try it.
This looks perfect! Thanks for posting.
Such a great recipe! Can’t wait to try it.
What a delicious idea! Thanks for sharing.