Shrimp Au Gratin

My inspiration for this recipe came from Emeril Lagasse and like all “Loosiana” people, he seems to be courting an early heart attack.  This is not an entree but an entire buffet and decadence at it’s best!   Still….halve the servings.  I made 3 large egg ramekins from the recipe that could easily serve 6 as an entree.

The secret to this recipe and all involving shrimp is not to overcook it.  It should be firm and still juicy after the quick saute.

Shrimp au Gratin

1lb shrimp, peeled and cleaned

2 tsp creole seasoning

1/2 tsp salt

1/4 tsp pepper

1 tsp peanut oil

1 tsp butter

4 shallots, thinly sliced lengthwise

2 garlic cloves, chopped

2 tbsp butter

2 tbsp flour

2 cup milk

1/2 cup cream

1 tsp lemon juice

1 cup Comte cheese, shredded

1 tbsp chives

Bread crumbs

Season the shrimp with the creole seasoning, salt and pepper.  Saute 2 minutes in the oil and butter, then remove and divide among ramekins.

Saute the shallots and garlic in the 2 tbsp butter until the shallots are soft.  Add the flour and whisk.  Slowly add the milk and cream to the mixture, continuously whisking until it boils and thickens.  Whisk in the lemon juice, 3/4 cup cheese and chives.  Spread on top of the shrimp, then sprinkle with bread crumbs and the rest of the cheese.

Bake the ramekins in a 400 degree Fahrenheit oven for about 15-18 minutes.  Serve with a crusty baguette.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Appetizer, Cooking, fish, Food and Wine, Recipes and tagged , , , , , , . Bookmark the permalink.

18 Responses to Shrimp Au Gratin

  1. IamSimplyTia says:

    Can I please have some?
    Looks fabulous!

  2. Delicious tiny heart attacks in perfect little dishes – nice one.

  3. ceciliag says:

    I can make this one.. I have shrimps in the freezer! Your dishes are great Rosemary. You really do have a lovely colourful collection. c

  4. Gorgeous, gorgeous! I´d risk the mini heart attack :)

  5. And guess who has some Louisiana shrimp in the freezer. We took a giant cooler to NOLA. Looks awesome!

  6. How wonderful. I got a cute little au gratin dish as a wedding gift that I keep neglecting to use. This may just be the perfect excuse to break it in!

  7. Christy says:

    AWWWesome!! I was just craving for shrimps and prawns, and you’re posting on shrimps…and a whole plate of them!:)

  8. Tessa says:

    Looks incredible! Beautiful job!

  9. Rhonda says:

    This dish sings to my heart (and tummy). Can’t wait to try it.

  10. Cookery For Two says:

    Cheese & Shrimp! You have my attention – sure to be trying this out when the in-laws or friends are over for dinner. Simple yet special – I can’t wait to try and taste. Thanks for sharing : )

    ~ Cookery for Two

    http://cookeryfortwo.wordpress.com/

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