Prawns Thermidor

Yield: 3 servings

Equipment: Foil, saute pan, wooden spoon, cleaning materials, laboratory uniform, chef's knife, steamer, oven, bowl, tongs, spoons and gloves.

Mise en place:

• Clean and wash the prawns. Poach in water until half cooked
• Drain and cut the prawns at the back then remove the meat and cut into medallions.
• Rinse, wash, cut bell peppers into brunoise.

Method

1. Saute the onions, green bell pepper, red bell pepper, and mushrooms in butter.
2. Add the prawn meat and white wine. Do not stir. Bring to boil
3. Add seafood stock
4. Season with salt and pepper
5. Cool down
6. Steam shell for 3 minutes
7. Put the sauteed prawn meat into their shell an sprinkle it with grated cheese.
8. Bake in the oven at 300ºC fir 7minutes.