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Srimps and leeks au gratin
Author:
Les Cultures de chez nous
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Preparation
15
Baking
30
Portions
4
Freezing
No
Calories
341
Sodium
576 mg
Protein
35 g
Fiber
2 g
Cholesterol
Fat
7 g
Sugar
Carbohydrate
34 g
Iron
4 mg
Calcium
434 mg
Ingredients
Preparation
Ingredients
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
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Srimps and leeks au gratin
From
Apr 06
to
Jan 01
Preparation
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
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