Creamy cheese thermidor

This seafood delight is made by simmering prawns in spring onion, thyme and a dash of brandy, and topping them with a tasty cheese sauce.

Ingredients: 

• 3ml of Robertsons paprika
• 125ml of cream
• 250ml of fish or chicken stock
• One sachet of Knorr Creamy Cheese Pasta Sauce
• 15ml of lemon juice
• 250g of button mushrooms, thinly sliced
• 1ml of salt to season
• 1ml of Robertsons White Pepper to taste
• 25ml of fresh thyme, chopped
• 60ml of brandy
• Three spring onions, chopped
• 100ml of margarine
• 500g of prawns, deveined and shelled
• A dash of Tabasco sauce (to taste)
• 125ml of Parmesan cheese, grated

Method:

• Melt 40ml of margarine in a saucepan over medium heat.
• Add spring onions and sautè for two to three minutes.
• Stir in the prawns and fry until the prawns turn from translucent to pale pink.
• Add the brandy and bring to a simmer.
• Cook for one minute.
• Add the thyme, salt and pepper and remove from the heat.
• In a small saucepan melt 20ml of butter and fry the mushrooms until golden brown.
• In a separate frying pan, melt 20ml of margarine and stir in the Knorr Creamy Cheese Pasta Sauce, stirring well to prevent lumps.
• Gradually whisk in stock and cook for 10 minutes until thickened.
• Stir in the cream and cook for a further five minutes.
• Add paprika, Tabasco sauce and lemon juice.
• Stir the prawns and mushrooms into the cheese sauce and lightly mix together.
• Spoon into individual ramekins and sprinkle with Parmesan cheese.
• Place on a baking dish and bake for 20 minutes until golden brown.
• Serve with fluffy white rice.

Recipe: What’s For Dinner