Srimps and leeks gratin
15
30
4
No
Ingredients
- 1 can of 354ml of 2% evaporated milk
- 15 ml (1 tablespoon) of cornstarch
- 454 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
Preparation
Side-by-side mode- 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.
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