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Shrimp Thermidor Recipes

Saturday, November 28, 2009

                                                         Shrimp Thermidor Recipes

  Shrimp Thermidor Recipes

1 pound large shrimp (12 to 15 per pound), deveined but not peeled
2 tablespoons vegetable oil 3⁄4 cup dry white wine or dry
vermouth 2⁄3 cup fish stock or clam juice 1 shallot, minced 1 tablespoon unsalted butter 1 tablespoon all-purpose flour
1 cup milk (whole, 2%, or 1%, but not fat-free)
1 tablespoon Dijon mustard
1⁄4 cup heavy cream
2 large egg yolks
Salt and freshly ground black pepper to taste
1⁄4 cup grated Gruyère or Swiss cheese (abo
ut 2 ounces)

Shrimp Thermidor Recipes


1.Preheat the broiler.

2.Toss the shrimp with the oil in a large bowl until well coated.

3.Place the shrimp on the broiler rack or a lipped baking sheet. Broil 4 inches from the heat source for 2 minutes, then turn with tongs or a metal spatula. Broil for 2 more minutes, or until the shells turn a light brown and the meat inside is firm. Set the shrimp aside to cool.

4.Combine the wine, stock, and shallot in a small saucepan and place it over high heat. Bring to a boil and cook until the liquid is reduced to a thick glaze, about 10 minutes. Set aside.

5.Melt the butter in a large heavy skillet over medium heat. Whisk in the flour until it is completely

incorporated. Cook for 1 minute, but do not allow the flour to brown.Shrimp Thermidor Recipes


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