Prawn thermidor

Ingredients

• 4 pieces black tiger prawns, large, butterflied
• 1/4 cup butter
• 1/4 cup onion, minced
• 1/4 cup button mushrooms, sliced
• 1 tablespoon parsley, chopped
• salt and pepper, to taste
• SAUCE
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup Evaporated nilk
• 2 tablespoons liquid cream
• A pinch of nutmeg
• salt and pepper
• 1/4 cup bread crumbs
• 2 tablespoons parmesan cheese, freshly grated

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Preparation

• In a medium sauté pan, melt butter. Sauté onions until translucent.
• Add the mushrooms. Then add parsley. Season with salt and pepper. Remove from heat then set aside.
• Meanwhile, make the sauce: Melt butter in a small saucepan, add the flour.
• Gradually add milk and the cream. Stir occasionally until slightly thickened. Season with nutmeg, salt and pepper.
• To assemble: Lay out prawns in a baking dish. Scoop a spoonful of the mushroom mixture over the butterflied prawns.
• Scoop a spoonful of the sauce to cover the filling, sprinkle about a Tbsp of breadcrumbs and about 1 teaspoon of cheese.
• Bake in a 350 F preheated oven for about 8-9 minutes or until prawn shells turn red-orange and meat is cooked but still moist.