My mom is always in charge of Christmas eve dinner. I began helping her when I was around eight years old. Since then, we have made lechon belly, tomahawk steaks, baked salmon, and more. When I first started, I was assigned to make prawns Thermidor. It may look very complicated, but if my eight-year-old self could make them, I have faith that anyone can recreate this too. I suggest you try making this creamy, buttery, and cheesy showstopper for your next family reunion and impress everyone with your superior culinary skills.
Recipe
Yields 5-7 servings
Ingredients
500 grams shrimp, shell on
2 tablespoons butter
1 tablespoon oil
1 medium onion, diced
8 cloves garlic, minced
1 can button mushrooms
2 bell peppers, diced
⅓ cup cream
3 tablespoons milk
1 egg yolk
1 teaspoon salt
¼ teaspoon pepper
Topping
Mozzarella cheese, grated
Cheddar cheese, grated
Parsley, chopped
Procedure
Preheat the oven to 350℉.
Butterfly and devein the prawns by using scissors or a knife to cut through the shell on their back.
Remove the meat from the shells. Save the shells for later.
Cut the shrimp into bite-sized pieces.
In a pan, heat some butter and oil.
Sauté the onions and garlic until fragrant.
Add the mushrooms to the pan.
Once the mushrooms are cooked, sauté the bell peppers.
Cook the shrimp pieces for 5 minutes.
Mix in the cream, milk, and egg yolk.
Season with salt and pepper.
Scoop 1-2 tablespoons of the filling into the empty prawn shells.
Top with cheese.
Bake for 15 minutes.
Once done, garnish with parsley and enjoy!
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