Prawns thermidor is a counterpart of the well known lobster thermidor. Since lobster is so expensive and hard to find, you can use jumbo shrimps or large prawns as substitute for this elegant seafood dish. The recipe I have here have only few ingredients and cooking is not as hard as you think. Actually this is a kind of stuffed shrimp or shrimp relleno.
Where you scoop out the meat from the shrimp, chop the meat and mix it with onion, butter, flour, egg yolk, milk and grated cheese then season with salt, MSG and calamansi juice. Then stuff the shrimp shell with the mixture, top with crumbs and bake until golden brown.
Prawns Thermidor: A Luxurious Seafood Dish Made Simple
I still remember the first time I had prawns thermidor. It was during one of our family reunions in Batangas, where my Tita Lydia, the undisputed queen of the kitchen, prepared this dish as the star of our noche buena feast. While lobsters were out of reach for most of us, she insisted that prawns could be just as indulgent. And she was right. The moment I took my first bite, I was hooked.
A Filipino Take on a French Classic
Prawns thermidor is our answer to the famous French lobster dish. While the original thermidor is known for its creamy, cheesy, and slightly tangy filling stuffed back into a lobster shell, this version makes it more accessible by using large prawns instead. Given how pricey and scarce lobsters can be in the Philippines, this adaptation brings the same rich, velvety flavors without breaking the bank.
Interestingly, thermidor-style cooking dates back to 19th-century France, named after the summer month of the French Republican calendar. But in Filipino kitchens, we’ve turned it into something more familiar—less fussy but just as impressive.
Why This Cooking Technique Works
What makes prawns thermidor stand out is the technique of stuffing the shells with a luscious, creamy mixture made from the prawns’ own meat. By first cooking the prawns gently in a little water, you preserve their natural sweetness while ensuring they stay tender. Overcooking seafood is a common mistake, but this method prevents the prawns from becoming rubbery.
The sauce is where the magic happens. Butter and onions form a fragrant base, while a quick roux of flour adds body. The slow incorporation of milk, egg yolk, and cheese creates a rich, silky texture that clings to every bite. The calamansi juice cuts through the richness, balancing the flavors with a touch of acidity. Finally, topping the stuffed shells with breadcrumbs and more cheese before baking gives it that irresistible golden crust.
A Dish for Special Occasions
I’ve always associated prawns thermidor with celebrations. Maybe it’s because of how it was introduced to me—served on an elegant platter, nestled between bowls of garlic rice and buttered vegetables. Or maybe it’s the way my cousins would sneak extra helpings when no one was looking, knowing that a dish this special rarely graced our table.
My mom once told me that back in the day, dishes like these were reserved for big family gatherings, weddings, or fiestas. In a way, it still holds that prestige. The combination of creamy, cheesy, and slightly tangy filling packed inside a prawn shell makes it feel fancy, even though it’s quite simple to prepare.
Bringing Prawns Thermidor to Your Table
Recreating this dish at home doesn’t require professional chef skills—just a bit of patience and love for good food. Start by steaming or lightly boiling the prawns until just cooked. Carefully remove the meat, chop it up, and set the shells aside. This step ensures you can use every part of the seafood without waste.
In a pan, sauté onions in butter until they’re translucent, then add flour to form a light roux. Taking the pan off the heat before adding the milk and egg yolk prevents curdling, ensuring a smooth, creamy base. The key is to stir constantly—this helps achieve that thick, velvety consistency that defines a perfect thermidor sauce.
Once the sauce is ready, mix in the prawn meat and season with calamansi juice, salt, and a touch of MSG (or umami seasoning). Stuff the mixture back into the shells, sprinkle with breadcrumbs and grated cheese, then bake until golden and bubbly. The aroma alone will have your family gathering around the kitchen, eager to take the first bite.
A Bite of Nostalgia
Every time I make prawns thermidor, I think of Tita Lydia and that unforgettable Christmas dinner. I remember the way my Lola would shake her head, laughing, as my younger cousins fought over the last piece. Food, after all, isn’t just about flavors—it’s about the memories it creates.
So the next time you want to impress your family with a restaurant-worthy dish that’s surprisingly easy to make, try this Filipino take on a French classic. Who knows? It might just become your own special family tradition.
How to Cook Prawns Thermidor
Ingredients
- 4 pcs large prawns
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup evaporated milk
- 1 tsp. salt
- 1 tsp. MSG
- 3/4 cup grated cheese
- 1 tsp. calamansi juice
- 2 Tbsp. bread crumbs
- 1 pc egg yolk
- 1 pc medium sized onion finely chopped
Instructions
How to cook Prawns Thermidor:
- Cook prawns in a little water over low fire for 15 minutes.
- Cut shell at the back and scoop out meat. set aside the shell and chop meat coarsely.
- Saute onion in butter and lower heat then add flour. Stir well.
- Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.
- Season with salt, MSG, and calamansi juice. Lastly, add the prawn meat.
- Continue cooking until the mixture thickens.
- Fill prawn shell with cooked mixture, top with bread crumbs and the remaining grated cheese.
- Bake in a preheated oven (375 °F) and bake for 20 to 30 minutes or until topping becomes golden brown.
Notes
Cooking Tips:
Handle Prawns with Care for Maximum Flavor
To keep the prawns tender and juicy, avoid overcooking them during the initial boiling process—just a few minutes in simmering water is enough. Once cooked, carefully remove the meat from the shell to prevent breaking, as intact shells make for better presentation. Keeping the shells adds depth to the final dish, as they help retain moisture and enhance the overall flavor.Master the Perfect Thermidor Sauce
Slowly adding milk to the butter-flour mixture while constantly stirring prevents lumps and ensures a smooth, creamy consistency. Removing the pan from heat before adding egg yolks avoids curdling, giving the sauce a velvety finish. A touch of calamansi juice cuts through the richness, balancing the flavors for a more refined taste.Bake to Golden Perfection
Topping the stuffed prawns with breadcrumbs and cheese creates a crisp, golden crust that adds texture to every bite. Baking at the right temperature (375°F) ensures even cooking, allowing the flavors to meld beautifully. Keeping an eye on the oven prevents over-browning, so the dish remains rich and creamy without drying out.
This is a nice addition to my menu! Thanks!
HI Jenny, thanks for dropping by! Please visit again on my blog!