Bente's au gratin shrimp dish

Bente's au gratin shrimp dish is a slightly unusual, but very good starter, with a mix of shrimp and cured ham. It can also be used as a tapas dish, or if you double the recipe, a delicious little evening dish with salad added. It can be made almost ready in advance and only put in the oven when 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 ham and onion lightly, in tiny oil in a saucepan. Pour off the oil, add the rest, except for the shrimp and cheese and bring to a boil, stirring. Place the shrimp in baking 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.

Serve Bente's au gratin shrimp dish with grissini or any other bread you fancy.

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