Shrimp au Gratin

Gratin d’Écrevisses

Preparation info

  • Serves


    , If serving as a first course
    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • Chunk butter
  • 2 shallots, minced
  • Dash cayenne pepper
  • pounds<


  1. Sauté shallots in butter until soft. Do not brown. Add cayenne and shrimp. Stir-cook until shrimp begin to turn pink. Add Cognac and set aflame. Add wine and salt. Bring to a boil, lift from heat, cover and let stand 3 minutes.
  2. Lift shrimp from liquids. Add sugar and boil liquids, reducing them by half. Thicken with beurre manié