Make this festive prawn dish for the holidays! Butterfly the prawns and carefully remove the meat from the shells. For an even richer version, top with grated Gruyère, queso de bola, or Parmesan cheese before baking.
Prawn and Crab Thermidor
For an even richer version, top with grated Gruyère, queso de bola, or Parmesan cheese before baking.
Ingredients
Prawn and Crab Thermidor
- 3/4 kilo Tiger Prawns (Sugpo)
- 2 pieces mud crabs (alimango) steamed
- 1 tablespoon olive oil
- 1 tablespoon Butter
- 1/4 Cup shallots (sibuyas Tagalog) finely chopped
- 1/2 Cup dry white wine
- 1/2 Cup fish stock
- 1 1/2 cups heavy cream divided
- black pepper
- 1 teaspoon lemon juice
- 1/4 Cup gruyere cheese cubed
- 2 pieces Egg yolks only
- 3 tablespoons parsley sprigs finely chopped
- 1/2 teaspoon mustard
Instructions
- Preheat oven to 375°F.
- Butterfly the prawns and carefully remove the meat from the shells. Make sure to keep the heads and shells intact. Set aside meat and shells.
- Remove the shells of the steamed crabs. Set aside 1 1/2 cups crab meat.
- Heat oil and butter in a heavy-bottomed pot. Add prawn meat and cook for 2 minutes or just until meat changes color to pink.
- Add shallots and cook until translucent. Add wine and stock or water. Bring to a boil and cook for 1 minute.
- Add mustard and 1 cup cream. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Add lemon juice and cheese; continue to cook for 1 to 2 minutes.
- Mix together egg yolks and remaining 1/2 cup cream in a bowl.
- Turn off heat. Mix in yolk mixture, crab meat, and parsley. Let mixture cool completely.
- Stuff the prawn shells with a generous amount of the prawn mixture. Place stuffed prawns on a baking sheet.
- Bake the prawns for about 5 minutes or until heated through. You can also bake the prawns in batches in a turbo broiler set at 175°c. Serve hot.
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