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
- 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).