Shrimp And Eggs Thermidor

Filed under: Brunch, Romantic Recipes, Seafood - Shrimp.

If you want a surefire hit this is it. Unique and delicious, I suggest serving with a bed of hashed brown, a twist of lemon and an English muffin. Our guests love it!

4 Shrimp(minimum 16-20lb)
2 tbsp butter
1 tsp chopped shallot
2 medium eggs
1/4 cup white wine
1/2 cup 35% cream
1 tbsp Dijon mustard
small bunch tarragon
1/3 cup shredded Parmesan
salt, white pepper, lemon.

Take shrimp and insert knife along vein all the way through the meat being careful not to cut through the underside shell, bring knife down to just above the tail. Open and flatten slightly with palm of hand, place on foil and bake in 375F oven for 8 minutes.
Meanwhile start sauce, place half of butter in hot pan, beat eggs and cook until soft scrambled. Remove and place rest of butter in pan, render shallots, add wine and reduce for 25 seconds, then add 35% cream. While sauce is cooking remove meat from shrimp shells(don't throw out shells!) and chop coarsely. Add Dijon and tarragon to sauce. When sauce starts a frothy bubble, add 2/3 of the Parmesan, the scrambled eggs and the chopped shrimp, and then season.
Spoon filling into shells, and top with remaining Parmesan cheese then place under broiler until golden. Serve immediately with lemon twist.

Recipe Summary:
Yield: 1 order
Prep Time: 10 minutes
Cook Time: 18 minutes
Rating: 5 of 5 stars

Other recipes by Kilpatrick Manor B&B:
Breakfast Ravioli

Recipe Provided By:
Kilpatrick Manor B&B
Niagara Falls, ON

Niagara Falls Bed and Breakfast Inns