Bente's au gratin shrimp dish

This starter with a slightly unusual, but very good mix of shrimp and bacon. It can also be used as a tapas dish, or if you double the recipe, a delicious little evening dish with salad. It can be made almost ready in advance and only put in the oven when the guests have arrived. This recipe is suitable for 6 people.

100 g bacon in small cubes

1/2 onion, finely chopped

3 dl fresh cream

1 tbsp lemon juice

1 tablespoon finely chopped fresh dill

2 cloves finely chopped garlic

1 finely chopped spring onion

300 g peeled shrimp

1⁄4 ts pepper

100 g grated, well-aged cheese

Brown the ham and onion lightly in a little oil in a saucepan. Pour off the oil, add in the rest, except the prawns and cheese and bring to the boil while stirring. Put the prawns in an ovenproof dish, pour the hot sauce over and sprinkle with cheese.

Place the molds under the grill element at 220 degrees for a few minutes. Make sure it does not burn, because it goes pretty fast.

Take the tins out of the oven when the cheese has melted and got a nice, golden color.

Served with grissini or other bread you like.