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
Ingredients
- 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
Instructions
- With the paring knife slice halfway to the middle the prawn's back from the neck to the tail.
- Sprinkle lime juice on the meat set aside
- Melt butter add garlic, salt, and pepper
- Mix the flour, stir until it will turn pasty
- Add milk and cream please continue stirring then add the cream cheese and grated cheese ( set aside a little bit of cheese for toppings)
- Turn off the heat once all ingredients are well mixed.
- Fill the sliced prawn a tablespoon of the cheese mixture.
- Top it with cheese, bread crumbs, and chopped parsley
- Drizzle olive oil on the head and add a dash of salt and pepper.
- Baked it at 350 F for 15 mins
Notes
Always taste before adding more seasoning.
And now for the salad.
Garlic Cherry Tomato Kale Salad
Ingredients
- 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
Instructions
- Heat pan with olive oil in a pan over medium fire, add garlic and onions. Do not burn the garlic.
- Drizzle more olive oil.
- 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.
- Stir in the salt and pepper then add tomatoes.
- Stir in white beans. Taste before adding more salt.
