**This post has been entered in Wheatless Wednesdays at Naturally Knocked Up!**
About six weeks ago, we went to a restaurant to celebrate my father’s birthday. They had “shrimp and crab au gratin” on the menu, and I had to try it. It was so good! I decided that I would need to make it at home. I looked up various recipes and none looked quite right, so I set out on my own. I omitted the crab, even though I love it, because it is very expensive! This is what I came up with.
1/4 c. onion, minced
4 tbsp. butter
2 tbsp. arrowroot powder
1 c. milk
1/2 tsp. sea salt
1/4 tsp. black pepper
1 c. cheddar cheese, shredded
1 c. Gruyere or Emmentaler cheese, shredded
1 lb. small or medium shrimp, cooked
In a medium saucepan, sautee onion in butter until softened. Add arrowroot and stir until a smooth paste forms. Add milk and cook on medium, stirring frequently, until a thick white sauce is formed (it will seem TOO thick; this is okay). Pour sauce into an 8 x 8 baking dish. Add shrimp, salt, pepper, and cheeses and stir to combine. Bake at 350 for 25 – 30 minutes. Serve immediately.
Please don’t make the mistake I made the first time. The sauce seemed too thick so I added an extra 1/2 c. milk to thin it out to what I considered the “right” texture. But after it baked and the cheese melted, the sauce was too runny. Still delicious, but the texture wasn’t right. So leave the sauce too thick, it will thin out nicely once the cheeses melt!
Serve it with a nice slice of sourdough bread with real butter and a green salad with homemade dressing. Delicious meal!
What’s your favorite way to cook shrimp?
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