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Lauras Seafood Thermidor

For Laura's seafood Thermidor recipe, use crab or lobster or mix it up with some fish. I serve this in individual au gratin dishes. You can freeze the sauce before adding the topping.

Ingredients

    • ½ cup unsalted butter
    • 8 ounces fresh mushrooms, chopped
    • 1 bunch green onions, chopped
    • 4 ounces peeled and deveined medium shrimp (30-40 per pound)
    • 4 ounces walleye fillets, cut into pieces
    • 4 ounces cooked lobster meat, broken into chunks
    • 4 ounces cooked crabmeat
    • ½ cup dry white wine (such as Chenin Blanc)
    • 2 tablespoons dry sherry
    • 1 ½ cups dry bread crumbs, divided
    • 1 (10.5 ounce) can condensed cream of shrimp soup (such as Campbell's)
    • 1 cup half-and-half
    • 4 ounces shredded Cheddar cheese
    • ½ cup freshly grated Parmesan cheese
    • ¼ cup unsalted butter, cold, cut into 1/2-inch pieces

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Melt 1/2 cup butter in a large skillet over medium heat. Add mushrooms and green onions; cook and stir until mushrooms softened, about 5 minutes. Stir in shrimp and walleye; cook and stir until shrimp begin to turn opaque, about 2 minutes. Add lobster and crab; cook until heated through, about 3 minutes.
  3. Stir in white wine and sherry; bring to a simmer and cook until shrimp and walleye are no longer translucent in centers, about 2 minutes. Stir in 1 cup bread crumbs, soup, half-and-half, and Cheddar cheese until cheese melted and mixture is bubbly. Transfer to a casserole dish; sprinkle evenly with remaining 1/2 cup bread crumbs and Parmesan cheese. Dot with cold butter.
  4. Cook under the preheated broiler until butter has melted and bread crumbs are golden brown.