Don't trust anyone that says cheese and seafood don't go together—or shut them up with a tray of prawn Thermidor.
You're not missing out by using prawns or sugpo instead of lobster. The bigger the shrimp you use, the easier it will be to butterfly them, and the heartier each bite will be. The topping is a simple cheesy garlic concoction with none of the mustard or wine called for by traditional Thermidor sauce. But again: You're not missing out. Trust this easy, beginner-friendly prawn Thermidor to deliver a good time.
Ingredients
Ingredients
- 1 cup cream cheese, softened
- ½ cup grated mozzarella cheese
- ¼ cup mayonnaise
- 5 cloves garlic, minced
- salt and pepper
- 15 prawns (sugpo), shells and tails on
- minced parsley, for garnish
- lemon wedges, for serving
Prepare for baking: Set oven to broil at 400°F. Line a baking sheet with aluminum foil or parchment paper.
Make cheese topping: Combine cream cheese, mozzarella, mayonnaise, and minced garlic in a mixing bowl. Season with salt and pepper. Mix with a spatula to combine.
Butterfly prawns: Lay prawn on a clean work surface. Using a paring knife or a pair of kitchen scissors, cut through the outer curl of the prawn, from the tail to the base of the head. Cut deep enough (but not all the way!) and you should be able to open up the prawn meat like a book. Discard the dark vein from the meat. Repeat with remaining prawns.
Bake: Arrange butterflied prawns on the prepared baking sheet. Divide and spoon the cheese mixture evenly over the butterflied prawns, covering the exposed meat as much as you can. Broil for 10 minutes. Avoid overcooking the shrimp, or else the meat will stick to the shell.
If you have a kitchen torch, you can use it to sear the top for a blistered cheesy topping. Garnish with minced parsley. Serve hot with lemon wedges.
