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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âHere in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less,â shares Sandi Laskowski of Rapid city, South Dakota. Ingredients:
2 tablespoons chopped onion |
2 tablespoons butter, divided |
3 tablespoons homemade cream-style soup mix |
1 teaspoon king arthur unbleached all-purpose flour |
3/4 cup 2% milk |
2 tablespoons white wine or chicken broth |
1 teaspoon lemon juice |
1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes |
1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds |
2 to 3 tablespoons shredded part-skim mozzarella cheese |
1 tablespoon minced fresh parsley |
1/4 cup dry bread crumbs |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted.
3. Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden. Yield: 2 servings.
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