Wednesday, 18 September 2013

Prawns Thermidor

Prawns Thermidor
Prawns Thermidor
Prawns Thermidor

Ingredients: serve 6
½ Kilo prawns(about 12 pieces) gin
2 tablespoon butter
1 teaspoon minced garlic
¼ cup chopped onions
¼ cup chopped green bell pepper
1 tablespoon chopped celery stalk
2 tablespoons chopped spring onions
2 tablespoons all purpose flour
¾ tablespoons fine salt freshly ground black pepper, to taste
1 ¼ cups full cream milk
1 container cottage cheese
½ bar grated cheese chopped parsley, optional

Suing kitchen scissors, carefully cut the shell of the prawns from the neck down to the tail at the back, making sure to keep the shells intact. Carefully remove the prawn meat and chop coarsely.

Add enough gin to cover the chopped prawns completely until ready to use. Arrange the prawn shells in a baking dish. Set aside.

Preheat oven to 375oF

In a large frying pan, melt the butter over medium heat. Sauté the garlic until it becomes fragrant. Do not allow the garlic to brown or the sauce will get bitter. Add the onions, the bell pepper and the celery stalk.  Sauté until the onions are limp. Drain prawns and add to pan. Sauté only until  the flour is no longer visible. Pour in the milk and allow boiling. Stir constantly until the mixture thickens to the desired consistency. Stir in cottage cheese.

Fill the prawn shells with the cooked mixture. Top with grated cheese and bake for 15 to 20 minutes.

Remove prawns from the baking dish into a serving dish. Garnish with chopped parsley or other fresh herbs, if desired.

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