LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
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
CHEF JOHN'S LOBSTER THERMIDOR
I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
- Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
- Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
- Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
- Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
- Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
- Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g
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.
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
LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
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.
SEAFOOD THERMIDOR
This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser.
Provided by annya127
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647.1, Fat 58, SaturatedFat 35.9, Cholesterol 280.9, Sodium 615.2, Carbohydrate 9.5, Fiber 1.6, Sugar 3.1, Protein 24.3
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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