Seafood and Swiss Gratin

This recipe is taken from the 1998 Milk Calendar. This quick shrimp dish is easy to prepare and serve. It’s delicious any season of the year!

  • Prep: 15 min - 20 min
  • Cooking: 3 min - 5 min
Yields 4 servings
seafood and swiss gratin

Ingredients

  • 24 large shrimp shelled and deveined
  • 2 tbsp (30 mL) dry sherry or Pernod or white wine
  • 3 tbsp (45 mL) butter
  • 1 tbsp (15 mL) shallot or green onion minced
  • 2 tbsp (30 mL) all-purpose flour
  • 3/4 cup (180 mL) Milk
  • 1 cup (250 mL) 35 % cream
  • 1 tomato seeded and diced
  • 1 tbsp (15 mL) fresh parsley minced
  • 1 cup (250 mL) shredded Canadian Swiss cheese
  • Salt to taste

Preparation

Preheat broiler.

Shell shrimp, leaving the tails on if desired. With a sharp knife, cut along the back of each shrimp, slicing halfway through, and press open. Toss shrimp with 2 tsp (10 ml) of the sherry.

Melt 1 tbsp (15 ml) of the butter in a skillet and sauté shrimp over medium-high heat, stirring just until barely pink. Do not overcook. Remove from heat and distribute evenly in 4 small gratin dishes; set aside.

Melt remaining butter in the skillet. Add shallot and flour, stirring to blend. Whisk in milk, cream, remaining sherry, tomato, parsley and salt. Cook over medium-high heat until sauce thickens.

Spoon over shrimp and top each dish with shredded Swiss cheese. Broil for 3 to 5 min or until bubbly and lightly golden. Serve immediately.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 625 Calories
Protein: 55 g
Carbohydrate: 10 g
Fat: 40 g
Fibre: 0.5 g
Sodium: 643 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 40 % / 442 mg
Vitamin B12: 185 %
Vitamin D: 164 %
Niacin: 80 %
Vitamin A: 56 %