Bevie's Shrimp Thermidor

Southern Living
This rich and creamy dish makes for an awesome hot appetizer dip. Or spoon it over your favorite cooked pasta for a hearty main course. Catch-of-the-Day co-editor Ginny Lentz also recommends mixing up the seafood and serving it in baked puff pastry shells for an elegant party presentation.
Makes 6 servings


+ Add To Shopping List
1/4 cup butter
1 1/2 cups fresh mushrooms, sliced
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
2 cups milk
1 pound peeled and deveined raw shrimp
1/4 cup freshly grated Parmesan cheese
French bread baguette slices


Hands-on: 30 Minutes
Total: 40 Minutes
Preheat oven to 400°. Melt butter in a medium skillet over medium heat. Add mushrooms, and sauté 5 minutes. Whisk in flour, kosher salt, dry mustard, and ground red pepper. Whisk in milk, and cook, whisking constantly, 5 minutes or until sauce is thickened and bubbly. Stir in shrimp and Parmesan cheese. Transfer mixture to a 9-inch square baking dish. (Or divide among small ramekins.) Sprinkle with desired amount of paprika. Bake at 400° for 10 to 15 minutes or until bubbly. Serve with baguette slices.

Created date

June 2014