"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gratinado de Camarões--Shrimp Gratin Recipe

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This recipe for Gratinado de Camarões--Shrimp Gratin, by , is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ana Elisa Martins
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. medium gray shrimp
4 extra large shrimp
1 package creme of onion soup
1 teaspoon mustard
1 tablespoon finely chopped parsley
1 tablespoon all purpose flour
1 cup fish or shrimp broth
2 tablespoons butter
2 tablespoons bread crumbs
salt and pepper to taste

Directions:
Directions:
1. Preheat oven to 400 º F;
2. Melt butter in a saute pan on the stove over medium-high heat;
3. Place the medium shrimp in the saute pan and saute them for about 2 minutes;
4. Add the flour, the soup mix and the mustard;
5. Mix well and then pour the broth over the mixture;
6. Cook, stirring until the mixture thickens;
7. Add salt and pepper to taste and sprinkle the parsley over the mixture, and let cool a bit;
8. Cook the large shrimp in salted boiling water for about 4 minutes;
9. Drain the large shrimp;
10, Divide the shrimp cream from 6 above in four oven-proof individual dishes;
11. Cover with bread crumbs and one of the large shrimp;
12. Place in the oven to heat through and brown on top.

Number Of Servings:
Number Of Servings:
4 persons
Preparation Time:
Preparation Time:
30 min, plus time in the oven
Personal Notes:
Personal Notes:
This recipe was provided in Portuguese by my cousin Ana Elisa. I had a bit of a hard time understanding what "camaroes de sete barba" are. I looked up the term on Wikipedia, and learned that they are a type of medium shrimp that are native from the coast of the US to Brazil. They are a medium shrimp about 3 inches long, with a head that is curved upwards. I've simply translated it as medium shrimp, which according to my mother, are the ones that are tastier in gratins like this.

 

 

 

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