How To make Seafood Thermidor
1 lb Fresh or frozen fish fillets
1/2 lb Crabmeat,clams,shrimp and or
-scallops (any combinations) 1 cn Cream of shrimp soup
3 tb Flour
1/4 c Milk
1/4 c White wine
1/4 c Shredded Mozzarella cheese
2 tb Snipped fresh parsley
1/2 c Soft bread crumbs
2 tb Parmesan cheese
2 tb Butter
1/2 ts Paprika
1/2 ts Dijon mustard
1/2 ts Fresh lemon juice
Lemon slices and parsley for -garnish Thin slices of green onion -rings for garnish 1 Quartered onion and 1 lemon
-slice for poaching seafood Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile, in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread crumbs,Parmesan cheese,butter and paprika.Sprinkle over casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4.
How To make Seafood Thermidor's Videos
Bahamian Lobster Thermidor and then transformed into a Lowcountry Bahamian Seafood Thermidor
In today's video, Season 5, Episode 24, we'll create a Bahamian Lobster Thermidor and then transform that recipe from Green Turtle Cay into a Lowcountry Bahamian Seafood Thermidor that is a combo of southern seafood and a Bahamian recipe from the Abacos.
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Download the Season 5, Episode 24-Recipe -
Lowcountry Bahamian Seafood Thermidor
Past Season 5 Recipes
Cast-Iron Hand-Shaped Buttermilk Biscuts
Bahamian Lobster and Grits
Lowcountry Boiled Peanuts
Abacos Bar and Grill's Crayfish Fritter
Dark Brown Sugar
Sweet Scotch Bonnet Chili Sauce
Bahamian Baked Tomato Yellowtail Snapper
Bahamian Baked Tomato Yellowtail Snapper
Lowcountry Gullah Crab Rice
Hoppin' John from the SC Lowcountry
Pigeon Peas & Rice from the Bahamas
AI Sweet & Spicy Lowcountry Shrimp Creole
Slice Loaded Baked Potatoes Key
Lime Cheesecake Blacken'd Shrimp Tacos & Mango Sauce
Handcrafted Flour Tortilla Pan Seared Shrimp over Fettuccine and Romesco Sauce Pan
Seared Shrimp over Fettuccine and Romesco Sauce
Cast-Iron Bread
Deep Fried Crab Won-Tons Steamed Crab Won Ton
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SEAFOOD THERMIDOR /by Chef Mcroger
How To Make Prawn Thermidor ︱PHILIPPINES (Recipe at the Description Box)
Learn how to make shrimp/prawn thermidor in pan or using an oven!
INGREDIENTS:
**OPTIONAL
1 kg of Tiger Prawns
50 g of Butter
2 tablespoons of All Purpose Flour
2 tablespoons of Shallots
3 pcs. of Prawns (Chopped)
60 g of Mushrooms (Minced)
2 tablespoons of Fish Sauce
1/2 cup of Heavy Cream
(Add 1-2 teaspoons of water if the mixture is too sticky)
3 tablespoons of Bread Crumbs
**1 tablespoon of Brandy
Pepper to taste
Cheese
Chives
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Lobster Thermidor
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Lobster Thermidor in Saffron Sauce - PoorMansGourmet
If you're a fan of lobster meat, you're going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it's shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it's to die for. It's a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp. Read more and get the exact ingredients to this recipe on my website:
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