Gratin de Crevettes &

A rich and delicious dish, Gratin de Crevettes (gra-tan d’ kreh-vet) makes a perfect first course for a formal dinner party, or served with crusty bread and a tomato salad, a beautiful light luncheon.

2 ½ oz. plus

1 teaspoon butter

4 oz. mushrooms, wiped clean and sliced

3 tablespoons flour

10 fl. oz.

½ cups milk

5 fl. oz. dry white wine

4 oz. canned or frozen petits pois, drained or thawed

1 lb. shrimps or prawns, shelled

4 tablespoons dry white breadcrumbs

4 tablespoons grated Parmesan cheese

Preheat the grill to high. Lightly grease a medium-sized flameproof baking dish with the teaspoon of butter. Set aside.

In a medium-sized saucepan, melt ½ ounces of the remaining butter over moderate heat. When the foam subsides, add the mushrooms to the pan and, stirring frequently, cook them for 2 minutes. With a slotted spoon, remove the mushrooms from the pan and set aside.

Add a further

1 tablespoon of butter to the pan. When it has melted, remove the pan from the heat and, with a wooden spoon, stir in the flour, mixing to a smooth paste. Gradually add the milk, stirring constantly, and then the wine. Return the pan to moderately low heat and cook, stirring constantly, for

2 to

3 minutes or until a smooth, thick sauce is formed.

Add the mushrooms, pctits pois and shrimps or prawns to the pan and stir well to mix. Simmer the mixture gently, stirring occasionally, for 5 minutes, or until the shrimps or prawns are heated through. Remove the pan from the heat

IU and pour the mixture into the baking dish. Set aside.

In a small mixing bowl, combine the breadcrumbs and cheese together, mixing well. Sprinkle the mixture on top of the shrimp mixture. Cut the remaining butter into small pieces and dot them on top. Place the dish under the grill . Grill for 3 to 5 minutes, or until the top is golden brown and bubbling.

Remove the dish from the heat and serve at once.

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