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Cheesy Prawn Thermidor

Cheesy Prawn Thermidor

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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.

Preparation time


3 ml Robertsons paprika
125 ml cream
250 ml fish or chicken stock
1 Knorr 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 Parmesan cheese, grated

Preparation method

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.


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