Thermidor Style Shrimps with Garlic Rice

So I like experimenting with food and I don’t use a whole lot of ingredients.

I feel that too many ingredients take away from the basic taste of the food instead of adding to it.

So yesterday with Garlic Rice I made a basic cheese and cream curry and added shrimps instead of chicken to it and the result was beyond yummy. Felt like I was having Seafood Thermidor.

It’s super easy and quick to make. Read on for the details



Cream 1 Packet

Flour 4 Table Spoons

Cheese Grated 6 Ounces

Mushrooms 1 Can

Shrimps ½ KG Medium Sized

White pepper and Salt to Taste

Olive Oil 2/3 Cup

Knorr Chicken Cube 1 (optional)



Put Olive oil in a wok and add the flour. Stir till a light golden brown and start adding water slowly frisking it constantly to ensure it blends smoothly and doesn’t lump.

Once it’s a smooth medium consistency paste add the cream, mushrooms and the option chicken cube.

Stir well and add in the shrimps. Remember the more you cook shrimps the harder and rubberier they become just like chicken fillets. So quickly add in the salt and pepper, make sure the sauce is neither too thin nor too thick and pour in the serving bowl. Garnish immediately with the grated cheese so it melts and forms a top layer. Serve hot with Garlic Rice. You can find the recipe here


Pro Tips

Remember the prawns will take no more than 3 to 5 minutes to cook. So have all ingredients at hand and don’t take too long

It’s better to have an idea of what your sauce tastes like before you add the shrimps but don’t season it before hand as the shrimps have a distinctly salty taste

Pop the ready to serve dish into the oven to give a warm brown glaze. This gives an extra oomph to your dish





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