Recipe Weekend: Shrimp au Gratin from The Louisiana Seafood Bible: Shrimp

louisiana seafood bible shrimp cover




Last year I told you about the Jerald and Glenda Horst's 
series of books “The Louisiana Seafood Bible", specifically 
their Crawfish book. Today's recipe is from their first book: Shrimp. It's super-yummy and  is a perfect side or main dish! 


PLUS, it's super easy to make! As always, you can substitute crawfish or crab for the shrimp!


Shrimp au Gratin


Servings: 
 Serves 4 to 6
  • 1 pound peeled shrimp tails
  • 3 tablespoons chopped onion
  • 3 tablespoons melted butter
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • Dash of pepper
  • 1 ½ cups milk
  • 1 cup cubed Velveeta cheese
  • 1 tablespoon melted butter
  • ¼ cup dry breadcrumbs

Shrimp au Gratin
Instructions: 
Cut large shrimp in half. Boil the shrimp in water for no more than 10 minutes, until firm and pink. Set aside. Sauté the onion in butter until tender. Blend in flour, salt, mustard, and pepper. Gradually add milk and cook over medium heat until thick, stirring constantly. Add cheese and heat until melted. Stir in the shrimp and pour into a well-greased casserole. Combine the butter and breadcrumbs and sprinkle over the top of the casserole. Bake in 400ºF oven for 10 minutes or until brown.

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