Shrimp au Gratin

Name: Shrimp au Gratin (Gratin d’Écrevisses)
Yield: Serves 4, If serving as a first course
Cuisine: French
Ingredients: 3 egg yolks; 1 teaspoon lemon juice; Bread crumbs; Chunk butter; ½ cup crème fraîche, or whipping cream; 1½ pounds shrimp (24 to the pound); 3 tablespoons Cognac; Dash cayenne pepper; ¼ teaspoon salt; ½ teaspoon sugar; Beurre manié; ½ cup milk; 1 tablespoon Madeira; 1 cup dry white wine; 2 shallots, minced

Gratin d’Écrevisses

Preparation info

Serves
4
, If serving as a first course

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Dauphine
Starter
Pescatarian
Savoie
Mediterranean

Method

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.
Lift shrimp from liquids. Add sugar and boil liquids, reducing them by half. Thicken with beurre manié