Macaroni Gratin with Shrimp
Ingredients(Servings: 2)
Directions
- Peel and devein shrimp. Sprinkle with salt and pepper as desired.
- Cut ham into small squares. Remove hard base of shimeji mushrooms and separate mushrooms into small portions.
- Boil macaroni in lightly-boiled water. Drain.
- Melt butter in a pan and saute onion. Add shrimp (1), ham (2) and continue sauteing. Sprinkle with white wine, salt and pepper.
- To make white sauce, melt butter in a sauce pan and slowly stir in flour. Continue stirring to keep from burning. When mixture becomes smooth, remove from heat and in small portions, slowly mix in milk. When completely stirred in, heat on medium heat until sauce thickens. Season with Kikkoman Soy Sauce, salt and pepper.
- Mix 3/4 of sauce (5) with macaroni (3) and shrimp and ham mixture (4).
- Coat an oven-safe dish with butter and pour gratin mixture (6) in. Pour remaining white sauce over the top and sprinkle with cheese. Bake at 230C (450F) for 9-10 minutes.
Cooking Basics
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.
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.
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