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{{#seo:
|title=Prawn thermidor a cheese recipe
|titlemode=replace
|keywords=#prawns #tarragon #prawnthermidor #butter #onions #kingprawns #grill #cheese #parsley #roux #lobsterthermidor
|hashtagrev=032020
|description=An economical, yet tasty take on the famous Lobster thermidor recipe
}}

An economical, yet tasty take on the famous [[Lobster thermidor]] recipe.
{{recipesummary
|TotalCalories = 1994
|PortionCalories = 997
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 2 pigs
|Difficulty = 2
|TotalTime = 35 minutes
|PrepTime = 10 minutes
|CookTime = 25 minutes
|Image = [[Image:Prawn thermidor recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Cheaper than lobster''

4.9/5 

This tastes the same as lobster thermidor and you can have twice as much meat for less than half the price. Winner!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 450 g (1lb) cooked [[King prawns|king prawns]]
| 50 g (2 oz) [[Butter|butter]]
| 2 tablespoons [[Onion|onion]], finely chopped
| 3 tablespoons chopped fresh [[Tarragon|tarragon]]
| 3 tablespoons chopped fresh [[Parsley|parsley]]
| 275 ml (1/2 pint) full [[Cream|cream]] [[Milk|milk]]
| 5 tablespoons (60 ml) [[Dry sherry|dry sherry]]
| 25 g (1 oz) [[Plain flour|plain flour]]
| pinch of [[Salt|salt]] - not too much [[parmesan]] can be quite salty
| 1/3 teaspoon of [[Paprika powder|paprika powder]] (not [[Smoked|smoked]])
| 1/3 teaspoon of [[Mustard powder|mustard powder]]
| 80 g freshly [[Grated|grated]] [[Parmesan cheese|parmesan cheese]]
| grind of [[Black pepper|black pepper]]

}}

===[[Mise en place]]===
* Preheat the [[Grill|grill]].
===Method===

{{RecipeMethod
| Ensure the [[Prawns|prawns]] are properly [[defrosted]] if [[Frozen|frozen]].
| Pat the [[Prawns|prawns]] dry on a [[tea-towel]].
| melt half of the [[Butter|butter]] in a pan and gently sauté the [[Onions|onions]] until translucent.
| Add the [[Flour|flour]], mix into a [[Roux|roux]] and then gradually stir in the [[milk]].
| Just start to bring the sauce to the boil then reduce the heat and stir until it thickens.
| Add the [[Parsley|parsley]] and [[Tarragon|tarragon]].
| Mix in the [[Sherry|sherry]] and [[Spices|spices]], season to taste and adjust to your liking.
| Add the [[Prawns|prawns]], remaining [[Butter|butter]] and half of the [[Cheese|cheese]]. Mix well and then spoon the mixture into lightly greased gratin dishes.
| Sprinkle with the remaining [[Cheese|cheese]] and [[Brown|brown]] under the [[Grill|grill]].
}}
===Variations===
Use normal [[Peeled prawns|peeled prawns]] instead of the large [[King prawns|king prawns]]

Use [[Crayfish tails|crayfish tails]]

Add lots of Crushed [[Garlic|garlic]] with the [[Onions|onions]].
===Chef's notes===
If using raw prawns, cook them with the [[Onions|onions]] until they turn pink and remove them while you make the [[Sauce|sauce]].

If you are struggling to get hold of fresh [[Tarragon|tarragon]], at a push you could add 1 heaped teaspoon of [[Dried|dried]] tarragon to a little [[Boiled|boiled]] water, allow it to rehydrate, drain any liquid and then use, however, fresh is plainly better.

This was very delicious and will be made again and again.
==See also==
{{Template:Lobster recipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Cheese recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Grilled, griddled or barbecued]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/prawns|#prawns]] [[Special:Search/tarragon|#tarragon]] [[Special:Search/prawnthermidor|#prawnthermidor]] [[Special:Search/butter|#butter]] [[Special:Search/onions|#onions]] [[Special:Search/kingprawns|#kingprawns]] [[Special:Search/grill|#grill]] [[Special:Search/cheese|#cheese]] [[Special:Search/parsley|#parsley]] [[Special:Search/roux|#roux]] [[Special:Search/lobsterthermidor|#lobsterthermidor]]
</code>

Prawn thermidor - Revision history

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