laura's seafood thermidor

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 bunch green onions, chopped
• 1/2 pound fresh mushrooms, chopped
• 1/4 pound peeled and deveined medium shrimp (30-40 per pound)
• 1/4 pound walleye fillets, cut into pieces
• 1/4 pound cooked lobster meat, broken into chunks
• 1/4 pound cooked crabmeat
• 2 tablespoons dry
• 1/2 cup dry white (such as chenin blanc)
• 1 (10.75 ounce) can condensed cream of shrimp soup (such as campbell's®)
• 1 cup half-and-half cream
• 1 cup dry bread crumbs
• 1/4 pound shredded cheddar cheese
• 1/2 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup cold butter, cut into 1/2-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• melt 1/2 cup of butter in a large skillet over medium heat. stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. add the lobster and crab, and cook a few minutes to heat.
• stir in the and white . bring to a simmer, and cook for 2 minutes. once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and cheddar cheese until the cheese has melted, and the mixture is bubbly. pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the parmesan cheese. dot with the pieces of cold butter.
• cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.