Dinner Winner: Jumbo Shrimp Thermidor

Dinner Winner: Jumbo Shrimp Thermidor

Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee
Shrimp Thermidor by Jazee

Recipe reference:
http://www.foodnetwork.com/recipes/rachael-ray/lobster-tails-thermidor-recipe/index.html

Jumbo Shrimp Thermidor

Ingredients
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
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
Lemon wedges, for garnish
Directions
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.

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6 thoughts on “Dinner Winner: Jumbo Shrimp Thermidor

  1. Thanks! ๐Ÿ˜‰ Buti na lang pasado din sa panlasa..kung hindi nasayang yung mga shrimp.. hehe.. yung salad tulad sayo di ko pa natry.. next time yun namn. hehe! ๐Ÿ™‚

    1. Great! I’m excited to see your version… I’ll be cooking chicken galantine tomorrow so I’m thinking of writing a recipe for it and share it with a foodie like you! I hope that cold appetizer will inspire you ’cause I’m quite excited to see your version too. ๐Ÿ˜‰ Anyway, great job on that mixed greens and honey-mustard salad. Masiramun! hehehe ;D

  2. Yes yes! a great idea! please do share the recipe for chicken galantine ๐Ÿ™‚ i want to try that too! hehe..yep, the lettuce salad was a real treat! bilis ko naubos kninang lunch. ๐Ÿ˜€

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