Cheesy Prawn Thermidor

Cheesy Prawn Thermidor

5 (1) | Rate this recipe

Select Below to Add Your Rating

This seafood delight is made by simmering prawns in spring onion, thyme and a dash of brandy, and topping them with a tasty cheese sauce.

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 3 ml Robertsons Paprika
  • 125 ml Cream
  • 250 ml Fish or chicken stock
  • 1 KNORR Creamy Three Cheese Pasta Sauce
  • 15 ml lemon juice
  • 250 g Button mushrooms, thinly sliced
  • Salt and white pepper to taste
  • 25 ml Fresh thyme, chopped
  • 60 ml Brandy
  • 3 Spring onions, chopped
  • 100 ml Margarine
  • 500 g Prawns, deveined and shelled
  • 1 Dash Tabasco sauce, to taste
  • 125 ml Grated Parmesan cheese


  • Melt 40 ml margarine in a saucepan over medium heat.
  • Add spring onions and sautè for 2-3 min.
  • Stir in the prawns and fry until the prawns turn from translucent to pale pink.
  • Add the brandy and bring to a simmer.
  • Cook for 1 minute.
  • Add the thyme, salt and pepper and remove from the heat.
  • In a small saucepan melt 20 ml butter and fry the mushrooms until golden brown.
  • In a separate frying pan, melt 20 ml margarine and stir in the Knorr Three Cheese Pasta Sauce, stirring well to prevent lumps.
  • Gradually whisk in stock and cook for 10 min until thickened.
  • Stir in the cream and cook for a further 5 min.
  • Add paprika, Tabasco sauce and lemon juice.
  • Stir the prawns and mushrooms into the cheese sauce and lightly mix together.
  • Spoon into individual ramekins and sprinkle with Parmesan cheese.
  • Place on a baking dish and bake for 20 min until golden brown.
  • Serve with fluffy white rice.