Recipe by Laura Sewall Bossart
"Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added."
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green onions, chopped
fresh mushrooms, chopped
peeled and deveined medium shrimp (30-40 per pound)
walleye fillets, cut into pieces
cooked lobster meat, broken into chunks
dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can
condensed cream of shrimp soup (such as Campbell's®)
dry bread crumbs
shredded Cheddar cheese
dry bread crumbs
freshly grated Parmesan cheese
cold butter, cut into 1/2-inch pieces
I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove, shallots, cayanne and parsley. I used 4 2lb Maine lobsters, lumb crab and small shrimp. I followed the calculations for 12 and had enough left over for another 4 people. Delicious and impressive.
I used all walleye, and it worked well! The combination of seafood would be good too (I'm sure), but in case you only have 1lb of shrimp or 1lb of fish... I would still recommend you give this recipe a try.
Very rich dish. Salt and pepper added at the table made it perfect.
Absolutely DELICIOUS!! My husband loved it! Used 1/2 shrimp and 1/2 lobster, cooking sherry and vermouth. Served over rice with green beans. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Laura's Seafood Thermidor
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 546
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