Shrimp Au Gratin Tiburon

  • Yield 4 to 6 servings

This creamy and cheesy shrimp dish will be welcomed at your family's dinner table.


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