Shrimp Thermidor Recipe

Ingredients

• ½ cup ghee or unsalted butter (plus an additional ¼ cup melted ghee or unsalted butter added at the end if using pork rinds)
• 2 cups sliced button mushrooms
• ¼ cup diced onions
• 1 pound large shrimp (about 30), peeled and deveined
• 1 cup chicken bone broth, homemade or store-bought
• 1 (8-ounce) package cream cheese, softened
• ¾ cup shredded cheddar cheese
• 1½ cups crushed pork rinds, divided (optional)
• ½ cup grated Parmesan cheese

1. Preheat the broiler to high.
2. Melt ½ cup of ghee in a cast-iron skillet over medium-high heat. Add the mushrooms and onions and sauté, stirring occasionally, until the mushrooms are golden brown, about 5 minutes. Add the shrimp and sauté for 4 minutes, until the shrimp are cooked through and no longer translucent.
3. Meanwhile, puree the broth and cream cheese in a blender or food processor until smooth, then add the mixture to the skillet. Add the cheddar cheese and stir in 1 cup of the crushed pork rinds, if using. Pour the mixture into a 9-inch square casserole dish.
4. Cover the top of the casserole with the remaining ½ cup of crushed pork rinds, if using, and the Parmesan cheese. If using pork rinds, drizzle ¼ cup of melted ghee over the top. Place under the broiler for 2 to 4 minutes, until the cheese is melted and turning golden brown.
5. Store extras in an airtight container in the refrigerator for up to 4 days. Reheat in a baking dish in a preheated 375°F oven for 4 minutes or until warmed through.