Shrimp Thermidor Recipes

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LAURA'S SEAFOOD THERMIDOR



Laura's Seafood Thermidor image

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

½ cup butter
1 bunch green onions, chopped
½ pound fresh mushrooms, chopped
¼ pound peeled and deveined medium shrimp (30-40 per pound)
¼ pound walleye fillets, cut into pieces
¼ pound cooked lobster meat, broken into chunks
¼ pound cooked crabmeat
2 tablespoons dry sherry
½ cup dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®)
1 cup half-and-half cream
1 cup dry bread crumbs
¼ pound shredded Cheddar cheese
½ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup cold butter, cut into 1/2-inch pieces

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



Shrimp Thermidor image

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

2 tablespoons butter
1/4 cup sliced green onion
2 tablespoons diced green bell peppers
1 (10 3/4 ounce) can condensed cream of potato soup
3/4 cup half-and-half cream
4 slices American cheese
2 tablespoons lemon juice
black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon ground mustard
1 1/2 cups cooked shrimp, peeled,tails removed
2 cups cooked white rice

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



Shrimp Thermidor image

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

2 lbs raw shrimp, shelled and deveined
3 tablespoons minced shallots or 3 tablespoons scallions
6 tablespoons butter
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon mustard powder
1 pinch cayenne pepper
1 cup milk
1 cup shrimp cooking water
3 egg yolks, lightly beaten
1/3 cup grated parmesan cheese

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

SHRIMP THERMIDOR



SHRIMP THERMIDOR image

Categories     Soup/Stew     Sauté     Dinner

Yield 4 people

Number Of Ingredients 10

8oz of shrimp (play with this)
1 silver dollar mushroom, diced
1/4 yellow onion, diced
2 asparagus spears, diced
1 tbsp dijon mustard
1/2 tbsp minced garlic
2 oz white wine
4 oz heavy cream
4 oz Parmesan cheese
2 tbsp olive oil

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.

LOBSTER TAILS THERMIDOR



Lobster Tails Thermidor image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Lemon wedges, for garnish
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish

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.

SHRIMP THERMIDOR**** RECIPE - (4.4/5)



Shrimp Thermidor**** Recipe - (4.4/5) image

Provided by Gigirox

Number Of Ingredients 9

1 # large shrimp
1 cup rice
6 T butter
1 cup sliced celery
1/4 cup flour
1 cup half&half
1 tsp season salt
dash of pepper
1/2 cup shredded cheddar

Steps:

  • -Prepare rice, keep warm. -Cook shrimp and celery in butter for about 10 min, until celery is tender and shrimp is opaque. -Reduce heat and stir in flour, stir until smooth. -Slowly stir in half&half. -Season with salt and pepper. -Cook until sauce is thickened. -Layer rice, sauce and cheddar in casserole dish. -Bake @450 until cheese is bubbly.

SEAFOOD THERMIDOR



Seafood Thermidor image

"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

2 tablespoons chopped onion
2 tablespoons butter, divided
3 tablespoons Homemade Cream-Style Soup Mix
1 teaspoon all-purpose flour
3/4 cup 2% milk
2 tablespoons white wine or chicken broth
1 teaspoon lemon juice
1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes
1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds
2 to 3 tablespoons shredded part-skim mozzarella cheese
1 tablespoon minced fresh parsley
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

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.

LOBSTER THERMIDOR



Lobster Thermidor image

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Provided by EXCELUK

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 2

Number Of Ingredients 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g

SHRIMP THERMADOR



SHRIMP THERMADOR image

Categories     Dairy     Shellfish     Sauté

Yield 4 servings, double recipe for 8 servings

Number Of Ingredients 15

2 (8 oz.)pkg. small shrimp
3 Tbsp. finely chopped onion (sweet vadelia, if poss.)
fresh mushrooms (8oz.)
3 tbsp. real butter
4 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 cup 1/2 & 1/2
1 cup chicken broth
2 egg yolks, beaten
4 tbsp. white cooking sherry (I prefer white zinfandle)
dry bread crumbs (3/4 cup)
parmesan cheese (1 cup) (fresh or pkg.)
rice (3-4cups cooked)

Steps:

  • Heat oven to 450. Saute` mushrooms and onions in the butter until tender; stir in flour, salt, pepper, and paprika. cook over low heat, stirring until mixture is bubbly, remove from heat. In a seperate pan, stir in cream, broth, and egg yolks; heat to boiling, stirring constantly. Boil & stir for 1 minute, remove from heat and stir at least 1/2 of this mixture with 1st mixture. Slowly add sherry and shrimp, finish adding sauce and stir till bubbly. Sprinkle bread crumbs and cheese liberally over shrimp mixture. Bake 5 to 8 minutes and serve over rice.

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