With a fantastic sauce, this is a fantastic side dish of stir-fried vegetables. Steamed brown or white rice is the ideal accompaniment.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup butter
- 1 bunch green onions, chopped
- ½ pound fresh mushrooms, chopped
- ¼ pound peeled and deveined medium shrimp (30-40 per pound)
- ¼ pound walleye fillets, cut into pieces
- ¼ pound cooked lobster meat, broken into chunks
- ¼ pound cooked crabmeat
- 2 tablespoons dry sherry
- ½ cup dry white wine (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
- ¼ pound shredded Cheddar cheese
- ½ cup dry bread crumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup cold butter, cut into 1/2-inch pieces
Instructions
- 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 sherry and white wine. 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.
Nutrition Facts
| Calories | 934 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 272 mg |
| Dietary Fiber | 4 g |
| Protein | 46 g |
| Saturated Fat | 37 g |
| Sodium | 1819 mg |
| Sugars | 6 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t often take the time to leave a review. I found this recipe tonight while searching for something to do with some small walleye pieces I had. What a find!!! I used 1/4 lb walleye, 1/4 lb shrimp, and 1/2 lb crab (no lobster). I added some garlic and Old Bay, as a previous reviewer had suggested. Other than that I followed the recipe as written and it was divine. I will absolutely be making this in the future. My husband said it tasted like something we would eat in a fancy Charleston restaurant.
I will make it again it was amazing only thing i did different was put some old bay on the seafood and i melted the butter you put on top to make it more uniform color. Next time i will try it on pasta!
Very tasty. We like to spend our Saturday evening dinners tag-teaming in the kitchen, so this one was fun. I love lobster thermidor, so this recipe caught my interest. I usually follow the recipe closely the first time so I can appreciate the chef’s intent, and due to how we obtained our ingredients we doubled the walleye and lobster. Next time I’ll cut the bread crumbs in half because I like my thermidor a little more loose. Because it’s rich, we’re reserving this for future special occasions.
This was WONDERFUL and I shall make it again. I did however, make a few (minor?) changes. I did not use the cream of shrimp soup. I used swai (on sale for $.99!) for my fish fillet and large shrimp and no lobster (maybe could have doubled the crab…). Has a wonderful thin parmesan crisp on top. We served it with rice and stir fried brocolli. Goes to show…this can be good no matter what. I definitely recommend it as your guide to a good meal
Absolutely DELICIOUS!! My husband loved it! Used 1/2 shrimp and 1/2 lobster, cooking sherry and vermouth. Served over rice with green beans. Will definitely make again.
I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove, shallots, cayanne and parsley. I used 4 2lb Maine lobsters, lumb crab and small shrimp. I followed the calculations for 12 and had enough left over for another 4 people. Delicious and impressive.
I used all walleye, and it worked well! The combination of seafood would be good too (I’m sure), but in case you only have 1lb of shrimp or 1lb of fish… I would still recommend you give this recipe a try. Very rich dish. Salt and pepper added at the table made it perfect.