SEAFOOD THERMIDOR
"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.
LAURA'S SEAFOOD THERMIDOR
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Provided by Laura Sewall Bossart
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g
SHRIMP THERMIDOR
This is a quick, easy and very tasty shrimp dish for all you seafood lovers....the condensed soup makes it a snap to prepare, and I always purchase the ready-made cooked shrimp, which saves even more time.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SHRIMP THERMIDOR
Make and share this Shrimp Thermidor recipe from Food.com.
Provided by _Pixie_
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.8, Fat 19.4, SaturatedFat 10.4, Cholesterol 365.9, Sodium 706.8, Carbohydrate 10.6, Fiber 0.2, Sugar 0.1, Protein 36.6
SEAFOOD THERMIDOR
"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- HowToStep
- 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.
Nutrition Facts : Calories 365 calories, Carbohydrate 24g carbohydrate (10g sugars, Cholesterol 162mg cholesterol, Fat 12g fat (7g saturated fat), Fiber 1g fiber), Protein 39g protein., Sodium 829mg sodium
SCALLOP THERMIDOR
I created this on my own after trying different types of wine and spices, and watching various cooking shows and reading recipes. Enjoy!
Provided by Dawnab
Categories Very Low Carbs
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 688.4, Fat 60.9, SaturatedFat 34.4, Cholesterol 222.4, Sodium 368.3, Carbohydrate 11.4, Fiber 0.8, Sugar 2.3, Protein 25.7
AVOCADO AND SHRIMP THERMIDOR
A luxurious twist to that classic combination of avocado and shrimp, creating a rich and delicious appetizer.
Provided by English_Rose
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- First make the sauce. Place the milk, butter and flour in a pan.
- Bring to the boil, stirring constantly, cook for 2 minutes, then remove from the heat. Season with salt and freshly ground pepper.
- Mix the brandy into 1 cup of the freshly made white sauce (reserving the remainder for other dishes), along with the nutmeg, paprika, mustard and chives.
- Mix the shrimp with just enough of the flavoured white sauce to bind them together.
- Cut the avocadoes in half, remove the stones and squeeze over a little lemon juice.
- Preheat the grill until very hot. Pile the shrimp mix into the avocado halves, sprinkle over the Gruyere and flash under the preheated hot broiler to glaze. Serve at once, garnished with curly parsley.
Nutrition Facts : Calories 537.2, Fat 36.2, SaturatedFat 15.2, Cholesterol 159.1, Sodium 221.7, Carbohydrate 23.6, Fiber 7.3, Sugar 1.2, Protein 22.4
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