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Prawn Thermidor Tarlets Delicate pastry shells cradle tender prawns in a velvety Thermidor sauce, scented with tarragon and Dijon. The aroma is softly buttery and herbal, with a golden finish that feels unmistakably French yet invitingly light. Ingredients : 2 shop bought shortcrust pastry tartlets, about 5 inches each 8 ounces peeled and deveined shrimp, cut into a large dice 1 shallot, finely diced 2 tablespoons butter 1 1/2 teaspoons Dijon mustard 1/2 cup seafood broth 1/2 cup prawn or fish s
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