Friday, July 19, 2024

Prawn Thermidor with Garlic Cherry Tomato Kale Recipe

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Prawn Thermidor with Garlic Cherry Tomato Kale Recipe

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This recipe has two parts … the prawn and the salad.  I will set them as two separate recipes so that you could download just one or the other.

I bought my prawns from H&F Seafood Online.

Prawn Thermidor

  • 1 bunch parsley, chopped
  • 100 grams cream cheese
  • 1 cup cheese, grated
  • 1 tbsp kalamansi juice ((or lime))
  • 1 tbsp. flour
  • 4 tbsps. cream
  • 4 tbsps. butter
  • bread crumbs
  • 1 head garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1/2 cup evaporated milk
  • olive oil
  • 800 grams prawn
  1. With the paring knife slice halfway to the middle the prawn's back from the neck to the tail.

  2. Sprinkle lime juice on the meat set aside

  3. Melt butter add garlic, salt, and pepper

  4. Mix the flour, stir until it will turn pasty

  5. Add milk and cream please continue stirring then add the cream cheese and grated cheese ( set aside a little bit of cheese for toppings)

  6. Turn off the heat once all ingredients are well mixed.

  7. Fill the sliced prawn a tablespoon of the cheese mixture.

  8. Top it with cheese, bread crumbs, and chopped parsley

  9. Drizzle olive oil on the head and add a dash of salt and pepper.

  10. Baked it at 350 F for 15 mins

Always taste before adding more seasoning.

And now for the salad.

Garlic Cherry Tomato Kale Salad

  • kale leaves
  • 1 onion, chopped
  • 1 clove garlic, sliced thinly
  • cherry tomatoes, cut in half
  • salt, to taste
  • pepper, to taste
  • 1 can white beans, drained
  • McCormick minced garlic
  • extra virgin olive oil
  1. Heat pan with olive oil in a pan over medium fire, add garlic and onions. Do not burn the garlic.

  2. Drizzle more olive oil.

  3. Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt until all of the kale is added.

  4. Stir in the salt and pepper then add tomatoes.

  5. Stir in white beans. Taste before adding more salt.

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