Mom´s Gratin Shrimps in a mild spicy cream sauce topped with cheese was my favorite dish when I was a kid. I love starters, possibly more than the main courses, but I don´t make it as often as I wish. If I have to choose between a starter or dessert, I choose starter every time. A starter doesn´t have to be to advanced but makes the meal much more luxurious.
Mom used to make this Gratin Shrimps in little snail-shells and maybe that was one part of it that I loved so much. This recipe is exactly as mom did it except she used plain flour instead of cornstarch. Do you have a favorite dish from when you were a kid and your mom made? What was it? Please let me know.
Photo: Fredrik Övgård
Mom’s Gratin Shrimps
Makes 3 portions
600 g (1.3 pounds) Shrimps with shell
1 tablespoon Butter
1 tablespoon Corn Starch
2,5 dl (1 cup) Double Cream
2 tablespoons of Tomato Paste
1 clove of Garlic, finely chopped
1 Egg Yolk
Salt and freshly grounded Black Pepper
- Heat oven to 250°C (475 F).
- Peel the shrimps and spread them in lightly greased individual molds.
- Scald and cut the tomatoes. Remove the seeds and cut the flesh into thin wedges. Place the wedges on top of the shrimps.
- Blend cornstarch together with little bit of water.
- Heat double cream in a sauce pan and add salt, pepper, cayenne powder, tomato paste and garlic and let the sauce simmer for 5-10 minutes. Add cornstarch liquid and let it simmer for another couple of minutes until the sauce thickend.
- Remove the sauce from the heat and stir in the egg yolk and a knob of butter. Turn the sauce over the prawns in the molds. Sprinkle a little cheese on top.
- Place in the oven until the cheese is melted and golden.
- Serve immediately with freshly baked bread.