For weeks now, in keeping with tradition, our family has restricted our Friday diet to seafood and vegetables, which was the perfect time for me to experiment on new recipes to utilize our limited stock. One of my favorite discoveries was... Shrimp Thermidor.
I've always known Thermidor as a lavish and luxurious dish served on rare occasions. The movie "Julie & Julia" featured the making of Lobster Thermidor during the birthday of one of the protagonists. What surprised me is that the sauce itself is easy and inexpensive to make... it's the seafood ingredient that makes it expensive.
The sauce is a superb melange of buttery, cheesy and bit-of-spicy flavors that it can be eaten in itself as a viand along with rice. Mix in a bit of the cooking water where your seafood was boiled and you'll have the flavor of the sea in it. I've done this dish twice already, and it never fails to surprise me.
My Shrimp Thermidor was actually an improved version of Food.com's recipe. If you wish to make the sauce but you don't have access to lobster, shrimp or other seafood, adding a shrimp flavor cube dissolved in a cup of water does the trick. And if, like me, you don't have an oven, try melting your parmesan cheese into the sauce right before you take it off the heat. That way, it's flavors blend into the sauce...
The sauce works with most seafood, but I prefer lobster, shrimps (the big ones), scallops & cream dory.
Try tweaking the recipe a bit... add other spices, play with the formula... That's what I do in the kitchen when I feel like it or if I'm missing an ingredient. Your cooking skills may just surprise you...
Here's the recipe from Food.com: Shrimp Thermidor
1 comments:
I looove seafood--can't wait to get me some of these.
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