Srimps and leeks gratin
15
30
4
No
Ingredients
- 1 can of 354ml of 2% evaporated milk
- 15 ml (1 tablespoon) of cornstarch
- 454 g (1 pound) of large raw and shelled shrimps (21/25 calibre)
- 2 minced small leeks
- Salt and pepper up to taste
- 1 package of 350 g of frozen-thawed potatoes puree
- 60 ml (1/4 cup) of grated Parmesan
- 30 ml (2 tablespoons) of chopped dill
Preparation
Side-by-side mode
- Preheat oven to 180°C (350°F).
- In a casserole, bring evaporated milk to a boil.
- Dilute cornstarch in a bit of cold water.
- Add diluted cornstarch to evaporated milk. Let simmer for 1 to 2 minutes, till the mixture is thicker.
- Divide the shrimp and leeks on a cooking plate. Pour in the evaporated milk, salt, and pepper. Cover with the potato puree. Bake in the oven for 25 to 30 minutes.
- Spread with grated Parmesan and continue oven bake for 5 minutes.
- When serving, garnish with dill.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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