Seafood Curry Thermidor
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Plan Z Phase: This is a Z3 (ZReboot) recipe. Lobster thermidor is a classic. I took all the fuss out of the lobster dish and made an easy seafood version that you can whip up in your kitchen. Make this for company or for an evening when you feel fancy. This dish goes perfectly on ZReboot phase of Plan Z.
Serves: Serves 4 – 6. Each serving is 1-1/2 cups.
Ingredients:
- 1 large shallot, minced
- 4 Tbl of butter
- 8 oz of sliced button mushrooms
- 1 Tbl of flour
- 1 cup of whole milk
- 1 – 2 cups of heavy whipping cream
- a pinch of cayenne
- ½ tsp of dried tarragon
- 1 tsp of curry powder or to taste
- 1 Tbl of olive oil
- 1 lb of cooked shrimp, tails removed. I use 30-40 count – the size of my little finger.
- 1 lb of sea scallops cut into quarters or the same of bay scallops
- grated Parmesan cheese to garnish (optional)
Instructions:
In a large sauté pan add the shallot, butter and mushrooms. Saute until the mushrooms just begin to brown on the edges. Add the flour and stir to mix well. Then add the milk and a cup of the cream. Stir in the cayenne, the tarragon and the curry powder. The sauce will thicken as you cook it. You get to decide if you want your sauce thick or thin. You can add more cream to make it thinner or let it continue to thicken. Season with optional grated sea salt.
While the sauce is cooking take out another large sauté pan and add the olive oil. Heat it and then add the shrimp and scallops. Cook on medium to heat the shrimp and cook the scallops. This should only take about 4-6 minutes. You get to decide if you like your scallops cooked harder or soft. That’s why the time varies.
When it is cooked and hot, transfer the seafood to the sauce pan. Mix them around and make sure it’s all hot before serving.
I serve this dish in bowls with a bit of greens on the side for other color. Garnish with a bit of grated Parmesan if you choose. I also served it this evening with roasted asparagus and cherry tomatoes on a side plate. The sauce will be a beautiful, creamy yellow.
Enjoy!
Cheers,
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