Shrimp Au Gratin Tiburon

  • Yield: 4 to 6 servings


6tablespoons butter
3tablespoons finely chopped onion
1/4cup flour
1/4teaspoon dry mustard
1/2teaspoon salt
1/8teaspoon white pepper
1 1/2cups milk
1cup grated Swiss cheese
2tablespoons dry white wine or vermouth
1 1/2pounds shrimp, peeled, deveined, and cooked
1/2pound fresh mushrooms, thinly sliced
1/2cup soft breadcrumbs
Parsley sprigs


  1. Melt 3 tablespoons of the butter in a heavy 12-14-inch skillet or heavy 3-quart saucepan.  Saute the onion in the butter over low heat, stirring often, for 3-4 minutes or until soft and tender.  Stir in the flour, blending until smooth, and cook over low heat for 3 minutes.  Add the mustard, salt, and pepper.  Cook, stirring constantly, over moderate heat until mixture is bubbling.  Add the milk slowly, stirring constantly.  Cook over moderate heat, stirring, for a few minutes until the mixture thickens and bubbles.  Add 3/4 cup of the Swiss cheese, stirring until melted and blended.  Add 2 tablespoons white wine and blend.  Add the shrimp to the sauce and remove from heat.  In a heavy 10-12-inch skillet melt 2 tablespoons butter and saute the sliced mushrooms over moderate heat for 3 to 5 minutes or until soft and tender.  Remove the mushrooms with a slotted spoon and add the mushrooms to the shrimp sauce.  Turn the mixture into  a buttered shallow 2-quart baking dish.  Combine with the breadcrumbs and remaining 1/4 cup Swiss cheese and sprinkle over the top of the dish.  Dot with remaining 1 tablespoon butter.  Bake in a preheated 400F oven for 10 minutes or until the sauce is bubbly and the top is lightly browned.  Serve at once, garnish with parsley.

Note:  This dish also can be cooked in individual shells or ramekins and serves as a first course of luncheon dish.

Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook(Pasadena, California, 1976).