Srimps and leeks au gratin

Author: Les Cultures de chez nous
Preparation 15
Baking 30
Portions 4
Freezing No
Sodium576 mg
Protein35 g
Fiber2 g
Fat7 g
Carbohydrate34 g
Iron4 mg
Calcium434 mg


  • 1 can of 354ml of 2% evaporated milk
  • 15 ml (1 tablespoon) of cornstarch
  • 450 g (1 pound) of large raw and shelled shrimps (21/25 caliber)
  • 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 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 mixture thicker.
  • In a cooking plate, divide shrimps and leeks. Pour evaporated milk. Salt and pepper. Cover with potatoes puree. Oven bake for 25 to 30 minutes.
  • Spread with grated Parmesan and continue oven bake for 5 minutes.
  • When serving, garnish with dill.

Chef's notes