Creamy Au Gratin with Shrimp and Tomatoes
Classic shrimp au gratin with vegetables
- Nutrition facts are for one serving.
- Time to bake in an oven is not included in the cooking time.
Ingredients(Servings: 3)
Directions
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Devein the shrimps. Thinly slice the onion.
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Boil the spinach and cut into 4 cm (1-1/2 in.) lengths. Then, boil the macaroni as well, and drain in a colander.
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Heat the olive oil in a pot and saute the onions. Add and saute the shrimps, and season with salt and pepper.
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Add the tomato sauce, heavy cream and (2) to (3) and stir together.
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Spread (4) evenly into gratin baking dishes and sprinkle with cheese. Bake in an oven (or toaster oven) for about 5 minutes at 220 C (430 F).
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.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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