When I married into my husband's family I quickly discovered that I was going to be eating well. They lived in a former French colony of West Africa for 16 years, so any western food they were served in a restaurant was of course French cuisine. They came to greatly appreciate this food and so incorporated into their home. Their favorite dish was lobster thermidor, which I tasted there a few years ago, and it is amazing. My mother-in-law altered the dish slightly to use shrimp instead of lobster, since lobster is so expensive here in the US, so I've mixed a bit of her twists along with a recipe in The Fannie Farmer Cookbook to create my version of this delicacy.
This recipe is not for the dieter, or the lactose intolerant, but if you enjoy the rich creaminess of French cuisine, mixed with a bit of seafood, then you will definitely fall in love with this dish. Bon Appètit!
2 pounds frozen raw shrimp, with peels and tails on
1 packet Zatarain's shrimp and crab boil*
8 oz fresh mushrooms
1/3 - 1/2 of a red onion
8 tablespoons butter
3 tablespoons flour
2 1/2 cups half and half
2 dried bay leaves
1/4 cup sherry**
4 cups shredded swiss cheese (not quite a pound)
salt to taste
Rinse the shrimp under cold running water to thaw. This takes about 5-7 minutes.
Place bag of boil in a large pot and fill the pot with water, making sure to leave enough room for the shrimp. When water comes to a rolling boil, add the shrimp, cover, and boil for about 5 minutes, until the shrimp turn pink.
|This is the shrimp boil you should look for.|
Drain shrimp and allow to cool until easy to handle. Then, remove the peels and tails.
Slice the mushrooms and onion. I usually do this while the shrimp is cooling.
|The onions should be sliced finely.|