Prawm Thermidor…..French Food….Perfect weekend Dinner…

 

My First trial with a French Dish…..It was heavenly…may be little less in finishing but perfect in taste….

It’s a counterpart of Lobster Thermidor, famous French Dish. I had picked up few fresh very large Prawns similar size of Lobster with claws. Thought of giving a try with this French Cuisine Thermidor.

Original recipe of Lobster Thermidor, cooked lobster meat, egg yolk and Brandy and  Mustard are  key ingredients in the sauce. These are stuffed into the Lobster shell and  then cooked in oven. It is a pricy dish and involves extensive preparation. It’s the reason it is usually considered a dish of a special occasion.

There is a history behind naming it Thermidor. As picked up from Wikipedia,  “The recipe of Lobster Thermidor was created around 1880 by “Auguste Escoffier: He was then working in a Parisian restaurant near the theater de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorian Sardou opened in that theater. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. Mr Paillard (Maison Maire’s owner) changed the name of this recipe after the play gained in popularity. “

Traditionally, they are cooked with heads and shells on. My version of Giant Prawn Thermidor also requires lot of preparation right from cleaning, de shelling the meat and cooking the stuffing. But all these efforts will pay off on seeing  that wide smile in the faces of your loved ones. Most of the ingredients are commonly available in our kitchen. Instead of Brandy I have used white wine and omitted egg yolk. Instead used fresh cream and parmesan cheese.

Ingredients:

 

1. Giant prawns with Shells on- 4-6
2. Butter- 2 tblspn
3. Chopped spring onion whites- 1/4^th cup
4. Minced garlic- 1 tblspn
5. Lemon juice- 1 tblspn
6. Mustard paste/Powder- 1 tblspn
7. Fresh cream- ½ cup
8. Parmesan cheese grated- ¼ the cup
9. Black pepper crushed- 1 tblspn
10. Salt to taste.
11. Bread crumb- Optional

For cleaning the Prawns click Trick & Tips of cleaning prawns.

Cooking:

 

Open the heads of the prawns and scoop out the brain cream and collect it in the bowl. Also take out the meat from the claws.  It is the tastiest part of the prawns.

 

Sprinkle salt on the prawns. Now place these prawns on the steamer and steam it till the shells get pink in colour and the meat is almost cooked. The remaining cream in the heads may melt so collect it in the same bowl and do not allow it to drain in the steamer.

 

Cool the prawns and gently scoop out the meat without damaging the shells. Chop it coarsely.

 

Heat butter in a pan. Add garlic and chopped onion. Sautee it till translucent. Add the chopped meat. Cook till soft.

 

Add the brain cream, lemon juice, black pepper and the mustard powder or mustard paste.  Mix well.

 

Add the cream and cook everything well. Add cheese and check the seasoning. Add accordingly. The stuffing is ready.

 

Now spoon the stuffing in the shells of the prawn evenly. If you want it crusty may sprinkle bread crumb other wise bake in the pre heated oven or Air fryer for 10 mins.

 

Serve hot  with baked mashed potatoes. May spoon fresh cream and spring onion greens.

Yummmmm…..