Rosie has leftover cooked shrimp in her fridge
and it's lunchtime.
in the guise of Shrimp Gratin.
There are three parts to my Shrimp Gratin:
Shrimp, Onions, and Toasted Sliced Almonds
Mornay Sauce
Bread Crumb and Herb Topping
Too bad you missed this, Mr. Hawthorne.
Maybe I'll save you some.
(That's less than a half pound above, but I'm using what I have. I recommend at least a 1/2 pound for the amount of Mornay I made.)
1/2 onion, chopped
handful of toasted almonds
For the Mornay:
1 1/2 TB butter
1 1/2 TB flour
1/2 cup milk
1/2 cup heavy cream
1/3 cup Gruyere cheese
grated nutmeg
freshly ground salt and pepper
For the topping:
1/4 cup Panko Bread crumbs
5 Ritz crackers crushed
1/4 cup grated Parmesan cheese
assorted fresh herbs
I used parsley, chives, and a sprig of thyme
Next, the topping:
What's a Mornay Sauce, you ask?
A Mornay Sauce, a classic French sauce,
is a Bechamel Sauce to which cheese,
usually Swiss or Parmesan, is added.
What's a Bechamel Sauce, you ask?
A Bechamel Sauce is another classic French sauce made from a roux
to which milk or cream is added.
A Mornay Sauce, a classic French sauce,
is a Bechamel Sauce to which cheese,
usually Swiss or Parmesan, is added.
What's a Bechamel Sauce, you ask?
A Bechamel Sauce is another classic French sauce made from a roux
to which milk or cream is added.
whisking constantly, for about 2-3 minutes until flour is cooked.
Do not let the roux brown.
Don't worry.
Just add in more and whisk merrily away, letting the mixture thicken.
- thick and creamy -
taste test and season.
Add freshly ground salt and pepper and freshly grated nutmeg to taste.
Watch it closely and tent with foil if the top starts to brown too much.
You'll love it.
If you'd like to make a few changes to this,
here's what I'd recommend:
A splash of sherry in the white sauce wouldn't hurt at all.
Also, frozen green peas and sliced water chestnuts
with the shrimp would be a nice addition.
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