As a home chef who loves throwing parties, I am thrilled to share my Shrimp Thermidor recipe with you. This classic French dish has been a crowd favorite for decades and it’s perfect for any special occasion. When you taste the creamy, cheesy goodness of the Thermidor sauce combined with succulent shrimp, you’ll know why this dish is a timeless masterpiece.
I first learned this recipe from Chef Sandy, a renowned Filipino chef who specializes in French cuisine. She introduced me to the world of seafood Thermidor and I never looked back! With some experimentation and tweaking, I was able to create my own version that’s easy to make yet still delivers that signature rich and velvety flavor.
Whether you’re planning a romantic dinner for two or hosting a grand dinner party, my shrimp Thermidor recipe is sure to impress your guests. So let’s get cooking and create a culinary masterpiece that everyone will love.
Why You’ll Love This Recipe
This shrimp thermidor recipe is the epitome of luxury and indulgence. If you are looking for a dish to impress your guests and indulge in some mouth-watering flavors, the shrimp thermidor should be on your menu.
This dish has been popular since the 19th century in France and now it has become a popular seafood classic across the world. It is easy to make but has an impact that would make people think you slaved over the stove. The creamy, savory flavors combined with succulent and juicy shrimp create a sensation that cannot be missed.
The key flavors in this recipe are parmesan cheese, cayenne pepper, mustard powder, and scallions which add a depth of flavor to the rich sauce that envelops the tender shrimp. Whether you are cooking for two or twenty people, everyone at your dinner table would fall head over heels for this dish.
Furthermore, this recipe is versatile and can be served as an appetizer or main course depending on your preference. You can also tweak it to fit other seafood favorites like lobster or prawns Thermidor if you wish to experiment.
All in all, if you are looking for an extravagant yet easy-to-make seafood dish that is sure to delight your guests and leave your taste buds dancing with joy, you need to try this shrimp thermidor recipe.
To create the ultimate Shrimp Thermidor recipe, we will need the following ingredients:
Butter: This ingredient adds richness to our dish. It is important to use unsalted butter so that we can control the amount of salt added to our dish.
Flour: This component is added for its thickening properties. We recommend using all-purpose flour for this recipe.
Milk: Milk provides a creamy and smooth consistency to the sauce. Whole milk will provide the thickest and richest texture.
Parmesan Cheese: This ingredient adds a touch of salty flavor and helps in thickening of the sauce.
Cayenne Pepper: It is a hot spice with a little sweetness, which is essential for this recipe to add extra heat.
Mustard Powder: It adds an acidic flavor and subtle heat to our sauce.
Salt: Finely ground sea salt should be used here as it has less sodium content compared to table salt, so it’s better for you.
White Wine: White wine gives complexity to the flavor of our dish by adding acidity and unique notes to it.
Shallots/Scallions: It adds a fantastic depth of flavor and texture when added to the sauce.
Raw Shrimp: The star protein ingredient. Get large size shrimp that are shelled deveined for convenience.
This recipe very versatile, and if you want to go shrimp-free, you can swap out with lobster or prawns.
The Recipe How-To
Now, let’s get into the nitty-gritty of it all. Cooking is all about enjoying the process and letting your creativity out. First thing first, we have to gather our ingredients. Here’s what you need:
- 2 lb Raw Shrimp, peeled and deveined
- 1 shallot, finely chopped
- 2 tbsp Butter
- 2 tbsp Flour
- 1 tsp Dry Mustard
- 1/4 tsp Cayenne Pepper
- Salt to taste
- 1 cup Milk
- 1/4 cup grated Parmesan Cheese
- 2 tbsp chopped Scallions
With all of our ingredients set and ready to go, we can begin making our delicious Shrimp Thermidor recipe.
Step 1: Sautéing the Shrimp
In a large skillet over medium heat, melt 2 tablespoons of butter. Add in the chopped shallots and cook until softened, then add in the raw shrimp. Let them cook for about five minutes or until they turn pink.
Step 2: Making the Sauce
Preheat your oven to 400 degrees Fahrenheit. Remove the cooked shrimp from the skillet and set them aside. In the same skillet (without cleaning it), melt another two tablespoons of butter over medium heat. Once melted, whisk in two tablespoons of flour until smooth. Gradually stir in one cup of milk until mixture is creamy and smooth.
Step 3: Combining the Sauce and Shrimp
Add in 1/4 tsp of cayenne pepper, one teaspoon of dry mustard, and salt to taste. Keep stirring until well combined. Finally, add in half a cup of grated parmesan cheese and mix well until melted and creamy.
Put the cooked shrimp back into the skillet with the sauce. Stir well together until coated completely.
Step 4: Baking!
Transfer everything – shrimp and sauce – from the skillet to an oven-safe baking dish or ramekins (if you want individual serving sizes). Top with some more parmesan cheese, chopped scallions and bake for around ten to fifteen minutes or until golden brown on top.
And there you have it! Enjoy your crispy yet tender Shrimp Thermidor – a dish sure to impress your dinner guests.
Be as creative as you want by tweaking some ingredients or trying different serving options as detailed in other sections of this recipe article such as Substitute/Variations or Serving/Pairing sections, which offer versatile options for everyone despite their taste buds preference!
Substitutions and Variations
While the shrimp thermidor recipe is already delicious as it is. There are several substitutions and variations you can experiment with to create different flavors and textures without compromising the overall taste.
For instance, instead of using raw shrimp, you can try using pre-cooked shrimp or lobster meat. If you don’t have access to fresh seafood, canned crabmeat, or imitation crabmeat are both excellent substitutes.
If you’re concerned about the amount of butter and flour in this recipe, you can replace some of the butter with olive oil or coconut oil. Or if you have flour allergies, then substitute with other alternatives like rice flour, almond flour or gluten-free flour.
If you want to add some heat to your shrimp Thermidor recipe, consider adding a dash of hot sauce or chili flakes for an extra kick.
You could also add more vegetables like spinach, green beans, or peas at the final steps of cooking. This may even attract picky eaters and will make this perfect dish healthier.
Last but not least, if you’re feeling adventurous and want to give it a Filipino twist, use coconut milk instead of regular milk and substitute cayenne pepper with chili garlic sauce. It’s an easy modification that will give you a new flavor experience that will impress everyone who tastes it.
Whatever tweaks or variations one would incorporate in this dish, Chef Sandy’s shrimp thermidor recipe remains versatile and easy – perfect for casual family meals or a formal dinner party centerpiece.
Serving and Pairing
I strongly recommend that you serve this delicious Shrimp Thermidor Recipe hot out of the oven, as soon as it’s done. It makes for a stunning display when presented in the shells, and is sure to impress all of your guests.
For a full meal, I suggest pairing this seafood thermidor with freshly steamed white rice or crispy garlic bread to soak up the creamy, cheesy sauce. You can also add a side salad tossed with a light and tangy vinaigrette to balance out the richness of the dish.
If you’re serving a crowd, consider adding other seafood options like lobster or crab meat in your recipe for that extra seafood goodness.
A crisp sparkling wine or a light-bodied Chardonnay should do just fine – they will complement the flavors of this dish and bring out its subtle notes.
Remember folks, versatility is key when it comes to pairing. But never forget, at the end of the day, Shrimp Thermidor stands alone as a class act that can genuinely steal the show all on its own!
Make-Ahead, Storing and Reheating
Serving Shrimp Thermidor fresh out of the oven is a surefire way to impress your guests with its creamy, flavorful goodness. But what if you have leftovers? No need to worry, as this dish also reheats well and can even be made ahead of time.
To make ahead of time, prepare the recipe up until the baking part. Cover the dish tightly with plastic wrap and store it in the fridge for up to 24 hours. When ready to bake, remove from the fridge and allow it to come to room temperature for at least 30 minutes. Then, preheat your oven to 375°F and bake for 25 minutes, or until the top is golden brown and the center is heated through.
On the other hand, if you have leftovers that you want to store, transfer them into an airtight container and store in the fridge for up to 3-4 days. To reheat, place a single serving in a microwave-safe bowl and microwave it on high for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.
Another option is to reheat it in the oven by preheating it to 375°F and placing the shrimp thermidor in an oven-safe baking dish. Make sure to cover it with foil or a lid to prevent drying out. Bake for 15-20 minutes or until heated through.
One thing to note is that reheated Shrimp Thermidor may not taste as good as when it’s fresh due to potential changes in texture and flavor. However, with these tips, you can still enjoy this dish even after it’s been stored in the fridge or make it ahead of time without sacrificing its taste and quality.
Tips for Perfect Results
To achieve the perfect shrimp thermidor, follow these tips and tricks from Chef Sandy:
First and foremost, make sure you use fresh, raw shrimp. Shrimp that has been previously cooked or frozen can alter the taste and texture of the dish.
When making the sauce, pay close attention to the roux. Cooking it for too long over high heat can cause it to burn and give the sauce a bitter taste. Use medium-low heat and stir constantly to avoid this.
Don’t skimp on the parmesan cheese in the sauce. It adds a rich, nutty flavor that complements the shrimp perfectly.
To give your dish an extra kick, add a pinch of cayenne pepper to the sauce. This will bring some heat without overpowering the other flavors.
When cooking the shrimp, be careful not to overcook them. Shrimp cook quickly; they only need about 2-3 minutes depending on their size. Overcooked shrimp can become tough and rubbery.
If you’re short on time, you can simplify this recipe by using pre-cooked or canned shrimp instead of raw. However, keep in mind that it may affect the taste and texture of the dish.
Lastly, don’t be afraid to experiment with variations of this recipe. Try using different types of seafood such as lobster or scallops instead of or alongside shrimp. You could even try adding a bit of white wine to the sauce for an extra layer of flavor. The possibilities are endless!
Before you get started with the recipe, let’s clear up any doubts you may have. Here are some frequently asked questions that can help ensure you get perfect results with this Shrimp Thermidor Recipe. From the best way to reheat leftovers to tips for ingredient substitutions, we’ve got you covered. Read on to learn more!
What is Thermidor sauce made of?
If you’re a fan of Lobster Newburg, you might also enjoy indulging in Lobster Thermidor. The latter dish shares similarities with the former, but is distinguishable by its use of an alternatively flavored béchamel sauce. While Lobster Newburg is seasoned with nutmeg, Lobster Thermidor incorporates mustard as a primary flavor component. Additionally, a splash of wine or cognac is typically added to the sauce to enhance its richness.
What does Thermidor mean in food?
Lobster Thermidor is a decadent dish that involves filling a lobster shell with cooked lobster meat that has been tossed in a rich wine sauce. The stuffed shell is then browned, resulting in a mouthwatering and luxurious meal.
Why do they call it lobster thermidor?
The origins of the dish are thought to either have been inspired by Napoleon Bonaparte, who enjoyed it during the Thérmidorian month between July and August, or named after Chez Marie restaurant’s interpretation of a French Revolution-themed play. Regardless of its history, this dish has stood the test of time as a classic French staple cuisine that is rich in flavor and history.
What is the difference between giant prawn and lobster?
When it comes to crustaceans, lobsters are the largest, followed by prawns, and then shrimps being the smallest. It is interesting to note that shrimps can reside in freshwater, while prawns prefer both fresh and saltwater. On the other hand, lobsters thrive in saltwater and brackish water but not in freshwater. Shrimps and prawns are skilled swimmers while lobsters use their legs to crawl or walk along the ocean floor.
In conclusion, the shrimp thermidor recipe is a delectable dish that is easy to prepare and perfect for any occasion. With its creamy, cheesy, and savory flavors, it’s no wonder that this dish has become a classic favorite among home chefs.
By following my step-by-step instructions along with my tips and recommendations, you can create a mouth-watering shrimp thermidor that will impress your guests and satisfy your taste buds. Moreover, with a variety of substitutions and variations available, you can even personalize the recipe to fit your specific preferences.
Whether you’re a beginner or an experienced chef looking for something new to add to your repertoire, this shrimp thermidor recipe is definitely worth trying. So why not give it a shot? Trust me, once you take that first bite, you won’t be able to resist going back for seconds – or thirds!
Shrimp Thermidor Recipe
- 2 lbs raw shrimp, shelled and deveined
- 3 tablespoons minced shallots or 3 tablespoons scallions
- 6 tablespoons butter
- 6 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon mustard powder
- 1 pinch cayenne pepper
- 1 cup milk
- 1 cup shrimp cooking water
- 3 egg yolks, lightly beaten
- 1/3 cup grated parmesan cheese
- Preheat oben to 425 degrees F.
- Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
- Drain, reserving 1 c of the liquid.
- Set aside.
- Simmer water in the bottom of a double boiler.
- Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
- Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
- Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
- Remove pan from heat.
- Vigourly stir 1 c of sauce into the yolks until well blended.
- Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
- Stir sauce for 1-2 minutes to completely cook the egg yolks.
- Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
- Arrange shrimp in sauce and cover with remaining sauce.
- Sprinkle with Parmesan.
- Bake uncovered 10-15 minutes, until hot but not boiling.
- Broil 6" from heat for 1-2 minutes to brown.
- Serve with rice.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!