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Seafood Thermidor
Seafood Thermidor

Before you jump to Seafood Thermidor recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you most likely choose a lot of items out of habit. For example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? One wholesome alternative that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to seafood thermidor recipe. To cook seafood thermidor you need 15 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Seafood Thermidor:
  1. Provide 9 tbsp unsalted butter, divided
  2. Get 3/4 lb lobster meat, diced
  3. Provide 3/4 lb crab meat, shrimp and/or scallops
  4. Provide 1/4 cup brandy
  5. Prepare 1 tsp each salt and pepper
  6. Use 1 package sliced mushrooms
  7. Provide 1 1/2 tbsp lemon juice, divided
  8. You need 3 tbsp flour
  9. Take 1 1/2 cup chicken broth
  10. Provide 1/2 cup half and half
  11. Take 1/2 tsp sweet paprika
  12. Use 3 dash tabasco
  13. Take 1/2 cup shredded parmesan cheese
  14. Provide 1 Cooked rice or pasta
  15. Use 1 Garlic bread or rolls
Steps to make Seafood Thermidor:
  1. Preheat the oven to 425°F.
  2. Sauté the seafood in 4 tablespoons of butter over medium heat about 3 minutes. Add the brandy, bring to a simmer, and heat for 1 minute. Add salt and pepper to taste. Remove from heat and set aside.
  3. Sauté the mushrooms in 1 tablespoon of butter about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
  4. In a large saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the broth. Cook, stirring frequently, until thickened, about 5 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt, tabasco sauce and 1/2 tablespoon of lemon juice.
  5. Stir the seafood mixture and mushrooms into the white sauce. Spoon this mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once.
  6. Serve over rice or pasta and with garlic bread or rolls.

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