Seafood Thermidor Recipes

LAURA'S SEAFOOD THERMIDOR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
• Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
• Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

SEAFOOD THERMIDOR

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

SEAFOOD THERMIDOR

Steps:

• In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
• Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
• Add seasoned cream into sauteed mixture.
• Add 3/4 roll of crushed ritz crackers to thicken.
• Add 1 pound of lobster, shrimp, crab meat, and/or scallops
• Spread mixture in a small low baking pan.
• In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
• Top thermidor with cracker mixture.
• Bake at 350 for 15-20 minutes.
• Serve hot with lemon wedges.

SHRIMP THERMIDOR

Steps:

• Preheat oben to 425 degrees F.
• Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
• Drain, reserving 1 c of the liquid.
• Set aside.
• Simmer water in the bottom of a double boiler.
• Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
• Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
• Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
• Remove pan from heat.
• Vigourly stir 1 c of sauce into the yolks until well blended.
• Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
• Stir sauce for 1-2 minutes to completely cook the egg yolks.
• Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
• Arrange shrimp in sauce and cover with remaining sauce.
• Sprinkle with Parmesan.
• Bake uncovered 10-15 minutes, until hot but not boiling.
• Broil 6" from heat for 1-2 minutes to brown.
• Serve with rice.

SHRIMP THERMIDOR

Steps:

• Saute mushrooms, onion, asparagus, garlic, and mustard in a hot pan. Add shrimp. Cook for two minutes. Add white wine and cook for 30 seconds. Add heavy cream. Cook for two minutes and graduall add Parmesan cheese. Cook until sauce thickens. Remove from heat. Serve with mashed potatoes, white rice, or linguine.