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Seafood and Swiss Gratin
24 large shrimp, uncooked
1 to 2 tablespoon dry sherry, Pernod or white wine, to taste, divided
3 tablespoon butter, divided
1 tablespoon minced shallot or green onion
2 tablespoon all purpose flour
3/4 cup milk
1 cup whipping cream
1 medium tomato, seeded and diced
1 tablespoon minced fresh parsley
salt, to taste
1 cup grated swiss cheese
Preheat broiler.
Shell shrimp, leaving the tails on if desired. With a sharp knife, cut along the back of each shrim, slicing halfway through, and press open. Toss shrimp with 2 tsp of the sherry.
Melt 1 tablespoon of the butter in a fry pan and sauté shrimp over medium high heat, stirring until just barely pink. Do not overcook. Remove from heat and distribute evenly in 4 small gratin dishes; set aside. Melt remaining butter in the frying pan. Add shallot and flour, stirring to blend. Whisk in milk, whipping cream, remaining sherry, tomato, parsley, and salt. Cook over medium high heat until sauce thickens. Spoon over shrimp and top each dish with grated cheese. Broil for 3 to 5 minutes or until bubbly and lightly golden. Serve immediately.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
