Shrimp Thermidor
Experience the pinnacle of French-inspired elegance with this Shrimp Thermidor recipe, a creamy and indulgent seafood dish that's perfect for special occasions or an elevated weeknight dinner. Tender, succulent shrimp are sautéed to perfection and enveloped in a luxurious sauce made with dry white wine, fish stock, Dijon mustard, and rich heavy cream. Topped with a golden, bubbly layer of Parmesan and Gruyère cheeses, this baked masterpiece boasts a delightful balance of tangy lemon, aromatic shallots, and garlic. Finished with a sprinkle of fresh parsley, Shrimp Thermidor is a show-stopping dish that pairs beautifully with crusty bread or a light green salad. Ready in under 40 minutes, this gourmet recipe offers restaurant-quality flavor from the comfort of your home.
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Recipe Information
Ingredients
- 450 grams large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (finely minced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine
- 0.5 cup fish stock or chicken stock
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 0.25 cup Parmesan cheese (grated)
- 0.5 cup Gruyère cheese (shredded)
- 1 tablespoon fresh parsley (chopped, for garnish)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2–3 minutes per side until pink and slightly undercooked. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced shallots and garlic and sauté for 2–3 minutes until soft and fragrant.
Sprinkle the flour over the shallots and garlic. Stir constantly for about 1 minute to cook the raw taste out of the flour.
Gradually whisk in the white wine and fish stock, ensuring no lumps remain. Cook for 2–3 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the heavy cream, Dijon mustard, lemon juice, 1/4 cup Parmesan cheese, and 1/4 teaspoon black pepper. Simmer gently for 2 minutes.
Add the cooked shrimp back to the skillet and toss gently to coat in the sauce.
Transfer the shrimp and sauce mixture to a greased baking dish, spreading it out evenly.
Sprinkle the shredded Gruyère cheese evenly over the top.
Bake in the preheated oven for 12–15 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let cool for 2–3 minutes. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1437 mg | 111% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
