USA Wild Caught Gulf Shrimp Au Gratin - Paul Piazza Shrimp

USA Wild Caught Gulf Shrimp Au Gratin.

USA Wild Caught Gulf Shrimp Au Gratin.

Ingredients

  • 1 lb 31/40 pd Wild Caught Gulf shrimp (Poached and cooled)
  • 1/2 cup unsalted butter 1 stick
  • 1 medium onion finely chopped
  • 1 celery rib finely chopped
  • 2 tbsp green onions sliced, save some for garnish
  • 1 cloves garlic minced
  • 2 large egg yolks slightly beaten
  • 1 12 oz. can evaporated milk
  • 2 tbsp all-purpose flour
  • Juice of one lemon
  • 2 tsp Louisiana hot sauce
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup Gruyere cheese grated
  • 1/2 cup Fontina cheese grated

Preparation

Time: About 30 minutes | Serves: 4

Pre-heat the oven to 350°F.

Melt the butter in a large skillet over medium-high heat.

Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.

While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.

Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.

Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.

Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 – 5 minutes (If sauce seems to think, add a little water or milk to thin: should be the consistency of thick creamed soup).

Remove from the heat and fold the cheese in half; blend until it is totally melted and fully incorporated.

Gently divide the shrimp among four mini oven-proof casserole dish, or iron serving dishes. Or, pour into 1 large cast iron skillet, or 8″ x 8″ baking dish.

Pour the cheese sauce over the shrimp, and then sprinkle with the remaining grated cheese on top (you can also place a few whole poached shrimp on top).

Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes.

Remove from the oven and serve at once!


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In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, half of the parmesan cheese, cream cheese, black pepper, and green onions (cooking time may vary depending on type of grits). Meanwhile, preheat skillet to medium heat. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, Worcestershire, hot sauce, salt, and pepper. Add the shrimp and toss gently to coat. Place all ingredients in pre heated sauté pan and cook for 5-6 minutes on medium heat or until shrimp are cooked through and sauce has thickened. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.

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