Prawn thermidor

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
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


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


  • 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.

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