Anne Willan

Gratin de Queues de Crevettes

Gratin of Shrimps

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This recipe is best made with prawns or large shrimps, called in France ‘bouquets roses’. In Savoie and the Dauphiné the dish is made with crayfish.

Ingredients

2 L water

Method

Bring the water to a boil with the thyme, bay leaf, salt and pepper. Add the shellfish and poach for 2‐3 minutes. Drain, reserving the liquid, and peel.

Make the rich cream sauce: prepare a medium béchamel sauce* from the milk, onion, bay leaf, peppercorns, 2 tablespoons of the butter and th