Shrimp Au Gratin
|Water||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Garlic||3⁄4 Clove (3.75 gm), or 1 small clove, sliced|
|Celery stalks leaves||4|
|Bay leaf||1 Small|
|Raw shrimp||1 1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream/Evaporated milk||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
1. In a saucepan bring one cup water to a boil, add the onion, garlic, celery leaves, bay leaf and peppercorns. Cover and boil five minutes. Add the shrimp
and simmer four minutes. Drain, reserving the broth. Discard the bay leaf. Shell and devein the shrimp.
2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the cream and shrimp broth to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
3. Add the sherry, half the cheese and the shrimp. Season with salt and pepper.
4. Turn the mixture into a shallow six cup baking dish and sprinkle with the remaining cheese. Bake in a preheated moderate oven (375° F.) until the top is brown and bubbly.