Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. Although most cooks think of au gratins as vegetable casseroles, here is a great example of a seafood au gratin, which is often seen along the Gulf Coast.

1½ pounds (70–90 count) shrimp, peeled, deveined and divided
¾ cup finely chopped smoked sausage
¼ pound butter
¼ cup diced onion
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
2 tbsp minced garlic
4 tbsps flour
3½ cups heavy whipping cream, hot
1 ounce dry white wine
1 tsp lemon juice
dash of Louisiana hot sauce
¾ cup grated Cheddar cheese, divided
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup chopped parsley
2 cups fish or shellfish stock, if needed
¼ cup sliced green onions
½ cup seasoned Italian bread crumbs

Preheat oven to 375°F. In a 2-quart, heavy-bottomed saucepan, melt butter over medium-high heat. Add smoked sausage and cook 2–3 minutes to render smoke flavor and fat. Add onion, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add half of shrimp and stir well into vegetable mixture. Cook until shrimp are pink and curled, but do not brown vegetables. Sprinkle in flour and blend well to form a white roux. Whisk in hot cream and bring to a low boil, stirring constantly to keep from scorching. Cream should thicken quickly to a white sauce consistency. Reduce heat to simmer then add wine, lemon juice and hot sauce. Sprinkle in half of cheese and stir constantly until melted. Season to taste with salt, pepper and granulated garlic. Add parsley and cook 5–7 minutes, stirring frequently. Sauce will thicken immediately. If necessary, warmed fish stock may be added to retain sauce-like consistency. Add remaining shrimp and green onions and cook until shrimp are pink and curled. Place equal portions of shrimp mixture into 6 au gratin dishes, top with remaining cheese and bread crumbs. Bake 12–15 minutes or until topping is brown and bubbly. Remove from oven and serve hot.


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