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...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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