- 1/2 cup butter
- 1 bunch green onions, chopped
- 1/2 pound fresh mushrooms, chopped
- 1/4 pound peeled and deveined medium shrimp (30-40 per pound)
- 1/4 pound walleye fillets, cut into pieces
- 1/4 pound cooked lobster meat, broken into chunks
- 1/4 pound cooked crabmeat
- 2 tablespoons dry sherry
- 1/2 cup dry white wine (such as Chenin Blanc)
- 1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®)
- 1 cup half-and-half cream
- 1 cup dry bread crumbs
- 1/4 pound shredded Cheddar cheese
- 1/2 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup cold butter, cut into 1/2-inch pieces
- 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.
07/15/2019
recipepes.com
laura's seafood thermidor, recipe
PT15M
PT1H
5
455 calories
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