Difference between revisions of "Prawn thermidor"

From Cookipedia

(2 intermediate revisions by the same user not shown)
Line 1: Line 1:
 +
<!-- seo -->
 +
{{#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
 +
}}
 +
<!-- /seo -->
 +
 
{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{recipesummary
 
{{recipesummary
|Servings = Serves 2 pigs
+
|TotalCalories = 1994
 +
|PortionCalories = 997
 +
|DatePublished=21st January 2013
 +
|Author=Chef
 +
|Servings = Serves 2 pigs
 
  |Difficulty = 2
 
  |Difficulty = 2
 
  |TotalTime = 35 minutes
 
  |TotalTime = 35 minutes
 
  |PrepTime = 10 minutes
 
  |PrepTime = 10 minutes
 
  |CookTime = 25 minutes
 
  |CookTime = 25 minutes
  |Image = [[Image:Prawn thermidor recipe.jpg|300px|alt=Electus]]
+
  |Image = [[Image:Prawn thermidor recipe.jpg|alt=Electus]]
 
}}
 
}}
  
 
An economical, yet tasty take on the famous [[Lobster thermidor]] recipe.
 
An economical, yet tasty take on the famous [[Lobster thermidor]] recipe.
===Ingredients===
+
 
 
{{RecipeIngredients
 
{{RecipeIngredients
 
| 450 g (1lb) cooked [[King prawns|king prawns]]
 
| 450 g (1lb) cooked [[King prawns|king prawns]]
Line 29: Line 43:
  
 
===[[Mise en place]]===
 
===[[Mise en place]]===
* Pre-heat the [[Grill|grill]].
+
* Preheat the [[Grill|grill]].
 
===Method===
 
===Method===
  
Line 52: Line 66:
 
If using raw prawns, cook them with the [[Onions|onions]] until they turn pink and remove them while you make the [[Sauce|sauce]].
 
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 re-hydrate, drain any liquid and then use, however, fresh is plainly better.
+
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.
 
This was very delicious and will be made again and again.
 
==See also==
 
==See also==
* [[Lobster thermidor]]
+
{{Template:Lobster recipes}}
* [[Pasta thermidor]]
+
<span class="review">
* [[Thermidor sauce]]
+
<span class="reviewHeader">
 +
====Random recipe review====
 +
</span>
 +
''<span class="reviewTitle">Cheaper than lobster</span>''
 +
 
 +
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span>
 +
 
 +
<span class="reviewDesc">This tastes the same as lobster thermidor and you can have twice as much meat for less than half the price.  Winner!</span>
 +
 
 +
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
 +
 
 +
{{RecipeLine}}
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:French recipes]]
 
[[Category:French recipes]]
Line 69: Line 94:
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 
[[Category:Grilled, griddled or barbecued]]
 
[[Category:Grilled, griddled or barbecued]]
 +
[[Category:Unusual recipes]]
 +
 +
<!-- footer hashtags --><code 'hashtagrev:032020'>#prawns #tarragon #prawnthermidor #butter #onions #kingprawns #grill #cheese #parsley #roux #lobsterthermidor </code><!-- /footer_hashtags -->

Revision as of 15:53, 8 June 2020


Prawn thermidor
Difference between revisions of
Servings:Serves 2 pigs
Calories per serving:997
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

An economical, yet tasty take on the famous Lobster thermidor recipe.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

Method

  1. Ensure the prawns are properly defrosted if frozen.
  2. Pat the prawns dry on a tea-towel.
  3. melt half of the butter in a pan and gently sauté the onions until translucent.
  4. Add the flour, mix into a roux and then gradually stir in the milk.
  5. Just start to bring the sauce to the boil then reduce the heat and stir until it thickens.
  6. Add the parsley and tarragon.
  7. Mix in the sherry and spices, season to taste and adjust to your liking.
  8. Add the prawns, remaining butter and half of the cheese. Mix well and then spoon the mixture into lightly greased gratin dishes.
  9. Sprinkle with the remaining cheese and brown under the grill.

Variations

Use normal peeled prawns instead of the large king prawns

Use crayfish tails

Add lots of Crushed garlic with the onions.

Chef's notes

If using raw prawns, cook them with the onions until they turn pink and remove them while you make the sauce.

If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little 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

Interesting lobster recipes

Random 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!

Paul R Smith

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#prawns #tarragon #prawnthermidor #butter #onions #kingprawns #grill #cheese #parsley #roux #lobsterthermidor
https://www.cookipedia.co.uk/recipes_wiki/Prawn_thermidor