Simple Spinach and Shrimp Gratin
Quick to prepare with a simple white sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove shells and devein the shrimp, then season with (A).
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Thinly slice the onion.
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Boil the spinach in lightly salted (extra) water, then remove to cold water. Chop into 4 cm (1.6 in.) lengths and squeeze out excess moisture.
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Add the olive oil to a fry pan, and saute (2) so as not to scorch. Once tender, add 2 Tbsp of the flour and mix together.
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Turn off the heat and pour in (B) while stirring. Turn the heat back on to medium and continue to stir.
- When (5) comes to boil, add (1) and (3) after coating with 1/2 Tbsp flour. Once boiling again, add the butter and turn off the heat.
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Lightly coat an oven-safe dish with butter (extra) and pour in (6). Top with the cheese, and cook in oven or toaster oven for 10 minutes at 250 C (482 F). Brush on soy sauce to add savory aroma.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
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