Best Seafood Thermidor Recipes

SEAFOOD THERMIDOR

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.

LAURA'S SEAFOOD THERMIDOR

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.

SEAFOOD THERMIDOR FLAVORS OF CAPE COD

Steps:

• 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
• 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.

SEAFOOD THERMIDOR

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.

SEAFOOD THERMIDOR

Steps:

• Thaw frozen fish and skin, if necessary. Cut into 1/2 -inch cubes. In saucepan, place onion, lemon slice and water boil, covered, for 5 minutes. Add fish and simmer, covered, 5 to 6 minutes or until fish flakes easily.In a small saucepan, blend soup and flour gradually stir in dry vermouth and milk. Cook and stir until thickened and bubbly. Stir in mozzarella and parsley heat through. Taste for salt.Drain fish and onion remove lemon slice. Fold fish into sauce. Spoon into 8 coquille shells or ramekin dishes. Combine bread crumbs, Parmesan cheese, butter or margarine and paprika. Sprinkle over fish and broil about 8 inches from heat until browned and bubbly.