Shrimp Au Gratin
"Since I don't care for crab I came up with this to take the place of shrimp and crab gratins."
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
4-6 ramekins
- Serves:
- 4-6
ingredients
- 3⁄4 lb cooked medium shrimp
- 3 tablespoons butter
- 3 tablespoons onions, chopped
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1 dash pepper
- 1 1⁄2 cups milk
- 2 dashes hot sauce
- 1 cup grated cheddar cheese
- 1 tablespoon butter
- 1⁄4 cup dry breadcrumbs
directions
- Remove shells and tails from shrimp.
- Cook onion in butter until tender; stir in flour and seasonings.
- Add milk gradually and cook until thick, stirring constantly.
- Add 3/4 cup cheese and heat until melted.
- Stir in shrimp and mix well.
- Pour into 4 to 6 individual well-greased ramekins.
- Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin.
- Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good, made in one dish, used old cheddar cheese and panko bread crumbs. Doubled the topping and also added garlic. This time we used shallots as were were out of onions, yum! -
This was a lovely shrimp dish. We really enjoyed the flavors of the sauce with the succulent shrimp. The shrimp were perfectly cooked, plump and juicy while the sauce was smooth and velvety. Thank you for sharing a recipe that I will make again and again. Made for Fall Pac/12 -
VERY GOOD! Made as written, except I added one pound raw shrimp to the cheese sauce and immediately poured the mixture into my casserole dish, topped with the bread crumbs and cheese and baked at 400F for 15 minutes. I did not want to risk overcooking the shrimp! I loved the crunch of the bread crumbs on top! My sauce was a little thick, so next time I'll either reduce the flour a tad, or make it with 1 3/4 cups milk. Made for my adopted baby, Spring PAC 2012.
Tweaks
-
I added some canned crab, mushrooms and celery and served it over rice.
RECIPE SUBMITTED BY
<p>4th generation Texan.Moved to PA about 30 years ago and love it here. I live in the beautiful Delaware Valley and my back yard backs up to the Delaware Canal.(saves on mowing the grass)Love to salt water fish. Am out on the Atlantic most weekends. I belong to two salt water fishing clubs. I enjoy Barbecue contests and chili cookoffs. Am a Vietnam vet. ( 67-68 ) and am a life member of the John Billington VFW in Levittown, PA.</p>
