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Fish & Seafood

Name:

Sandi Perrecine

Recipe Name:

Shrimp Au Gratin

Category:

Seafood

Ingredients

2 1/2 qts. water
2 T. salt
3 lbs. unpeeled fresh shrimp
1 Chicken bouillion cube
1 c. Boiling water
1/4 c. + 1 Tablspn Butter
3 T. Flour
1 c. milk or half milk and half cream
1 egg, beaten
2 T. Sherry
1 tsp Worchestershire
4 drops hot sauce
1/4 t. pepper
1/8 t. salt
1 c. Shredded Cheddar
Breadcrumbs
Hot cooked Rice
 

Preparation Instructions

Boil water and salt. Cook shrimp 1 to 2 minutes. Drain. Rinse, peel and devein shrimp. Set aside.

Dissolve bullion cube in 1 c. boiling water, set aside. Melt butter in heavy pan over low heat. Add flour. Stir till smooth. Cook 1 minutes, stirring. Gradually add bouillon and milk. Cook over medium heat, stirring till thick and bubbly. Remove from heat.

Gradually stir 1/4 of hot mixture into egg. Add to remaining hot mixture, stirring. Cook over low heat 3 to 4 minutes, stirring. Remove from heat. Stir in sherry, Worchestershire, hot sauce, seasonings. Add shrimp. Pour into shallow 1 1/2 qt. casserole. Top with cheese. Cover and refrigerate overnight. Let stand at room temperature 30 minutes before baking. Cover and bake at 350 degrees for 30 - 40 minutes. Sprinkle breadcrumbs over top last 10 minutes. Serve over rice.