Gulf Shrimp au Gratin

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
8 first-course servings
Level:
Intermediate

Ingredients
  • 1 tablespoon vegetable oil
  • 5 tablespoons unsalted butter
  • 1 1/2 pounds peeled and deveined shrimp
  • 2 teaspoons Essence
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground white pepper
  • 1/4 cup minced shallots
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 1 1/4 cups milk
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 tablespoon chopped chives
  • 2 slices firm white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs
Directions
  • Preheat the oven to 400 degrees F and lightly grease 8 (6 or 8-ounce) shallow ramekins or gratin dishes.

  • In a large skillet, heat the vegetable oil and 1 tablespoon of the butter over high heat until hot. Season the shrimp with the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and add them to the hot pan. Cook quickly, turning once, until lightly golden on both sides, 30 seconds to 1 minute per side. Divide the shrimp evenly among the ramekins and set aside.

  • In a small saucepan, melt 3 tablespoons of the remaining butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes or until fragrant -- do not allow flour to brown. While whisking constantly, add the milk and heavy cream in a thin, steady stream, until mixture is very smooth. Cook, stirring, until sauce comes to a gentle boil, thickens and any floury taste is gone, 5 to 6 minutes. Add the lemon juice, 1 cup shredded cheese, chives, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins.

  • In another small saucepan melt the remaining tablespoon of butter. Remove from the heat and add the butter to the bread crumbs. Toss to thoroughly combine. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and then divide the buttered crumbs evenly among the tops of the ramekins.

  • Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.


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