Prawn thermidor

Seafood lovers will enjoy Martin Blunos's luxuriously creamy prawn soup, ideal for a starter or light meal
By Martin Blunos
Prawn thermidor
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 tbsp olive oil
  • 1 kg raw prawns, shelled
  • 25 g shallots, thinly chopped
  • 100 ml white wine
  • 100 ml fresh fish stock
  • 1/2 tsp English mustard
  • 350 ml double cream
  • salt, and freshly ground pepper
  • lemon juice, to taste
  • 30 g gruyère cheese, diced
  • 2 egg yolks
  • 1 small bunch of parsley, chopped
  • rice, to serve


1. Heat the olive oil in a large saucepan. Add in the prawns and stir and cook for 2 minutes.

2. Add in the shallots and cook for a further minute. Pour in the wine and fish stock. Cook briskly and allow to reduce for a minute.

3. Add the mustard and 300ml of double cream. Bring to the boil, then reduce heat to a simmer. Season with salt and freshly ground pepper.

4. Squeeze in a little lemon juice to taste and mix in the Gruyere cheese.

5. In a bowl, beat the yolks with the remaining double cream.

6. Take pan from the heat and mix in the yolk mixture and the parsley. Serve with rice.

Rate This Recipe