Shrimp And Scallop Thermidor Food

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.

SCALLOP THERMIDOR

Steps:

• Heat a sauce pan to med high.
• Add olive oil to hot pan then sear scallops for 4 minutes on each side.
• Remove and keep warm.
• Saute onions and mushrooms on high heat, till browned and cooked though (keep heat on med-hi).
• Add garlic and saute for 30 more seconds.
• Add vermouth, stir to get all brown bits off bottom, reduce heat.
• When most of liquid has cooked off, add cream.
• Bring to a boil for 3 minutes.
• Turn off heat, leave pan on burner add cheese.
• When cheese is melted, stir, add salt and pepper to taste and serve over scallops.

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 TAILS THERMIDOR

Steps:

• Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
• Preheat your broiler to high.
• Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
• Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
• To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

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.

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.

GARLIC SHRIMP AND SCALLOPS

Steps:

• In a large heavy skillet, heat the oil over medium heat.
• Add the garlic and saute until it begins to brown.
• Remove the garlic with a slotted spoon and set aside.
• Add the pepper flakes to the skillet and increase the heat to medium high.
• Add the garlic, shrimp, scallops, and paprika.
• Saute for 1-2 minutes, stirring constantly.
• Add the chicken broth and cook for 1 minute.
• Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
• Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
• Pour the sauce over the shrimp and scallops and serve immediately.

SHRIMP THERMIDOR

Steps:

• Saute onion and pepper in a large frypan over medium heat until tender.
• Stir in soup and cream; heat slowly, stirring constantly, until mixture comes to a light boil.
• Stir in cheese, lemon juice, spices and shrimp.
• Heat through.
• Serve over rice.

SCALLOP THERMIDOR

Steps:

• Cut each scallop in half. Fry mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley. Place in 6 well greased individual shells or 5-oz. custard cups. Sprinkle with cheese and paprika. bake in a hot oven at 400 F, for 10-15 minutes or until cheese browns.

GRILLED SHRIMPS & SCALLOPS

Steps:

• Mix all marinade ingredients together.
• Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
• Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
• Thread the seafood and vegetables alternately on skewers.
• Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
• This is wonderful served with a simple noodle dish, steamed rice or a green salad.

SEAFOOD THERMIDOR FLAVORS OF CAPE COD

Steps:

• 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
• 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.