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).

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 458 other followers