Crayfish Thermidor
A classic French dish that's creamy, cheesy, and packed with the rich flavors of crayfish and white wine.
Ingredients - Serves 4
- Salt and pepper - To taste
- Parmesan cheese - 1/2 cup, grated
- Dijon mustard - 1 tablespoon
- Heavy cream - 1 cup
- White wine - 1/2 cup
- Shallots - 2, finely chopped
- Butter - 2 tablespoons
- Crayfish - 4, cooked
Let's Get Started
- Preheat the oven to 375°F.
- Melt the butter in a pan over medium heat. Add the shallots and cook until soft.
- Add the white wine to the pan and bring to a boil. Reduce the heat and simmer until the wine has reduced by half.
- Stir in the heavy cream and Dijon mustard. Season with salt and pepper.
- Split the crayfish in half and remove the meat. Chop the meat and add it to the sauce.
- Spoon the sauce and crayfish meat back into the crayfish shells.
- Sprinkle the grated Parmesan cheese over the top of each crayfish.
- Bake for 10-15 minutes, or until the cheese is golden and bubbly.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 20g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g