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Category: |
Category: |
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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
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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. |
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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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This recipe for Gratinado de Camarões--Shrimp Gratin is from