Classic Prawn Thermidor

Equipment

• ✓ Wide frying pan
• ✓ Four shallow ovenproof dishes
• ✓ Food thermometer
• ✓ Heatproof gloves

Ingredients

• 700 g raw peeled prawns, deveined
• 120 g shallot, finely diced
• 12 g garlic, minced
• 25 g butter
• 15 ml neutral oil
• 100 ml dry white wine
• 200 ml double cream
• 20 g Dijon mustard
• 80 g Gruyère or similar cheese, grated
• 20 ml lemon juice
• 15 g parsley, chopped
• 4 g salt, adjusted to cheese
• 1 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

This is a prawn adaptation of the Thermidor style, not a lobster recipe. A long grill finish makes prawns rubbery, so the topping should colour quickly.

Ingredient choices: Use peeled, deveined raw prawns and pat them dry. Dijon and cheese provide strong seasoning, so add salt after tasting the sauce. Shallot should be finely diced to integrate with the cream.

Cooking control: Reduce wine before adding cream and mustard. Cook prawns only to the method’s safe endpoint, with pearly opaque flesh, and keep the final gratin stage brief. The topping needs colour without a prolonged second cook for the seafood.

If something goes wrong: Rubbery prawns have usually spent too long between the pan and grill stages. Watery sauce can come from wet prawns or insufficient reduction before assembly. If cheese darkens quickly, lower the dish away from the element.

Ingredient Substitutions

• ↔ Prawns → large shrimp
• ↔ White wine → fish stock for a different sauce
• ↔ Gruyère → another good melting cheese

Food Safety & Doneness

Keep shellfish cold before cooking. Cook prawns until opaque throughout, checking 63°C in large pieces. For shell-on clams or mussels, use live food-grade shellfish and discard shells that remain closed after cooking.

Serving & Plating

Serve in small gratin dishes or carefully portion from a shared dish. Add lemon and parsley at the finish and identify shellfish and dairy clearly.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.