Portuguese Shrimp And Potato Gratin
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (418.7 g)
- Calories 327.4
- Total Fat - 8 g
- Saturated Fat - 4.1 g
- Cholesterol - 161 mg
- Sodium - 1115.6 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 6.1 g
- Sugars - 5.7 g
- Protein - 21.9 g
- Calcium - 159.9 mg
- Iron - 1.7 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the potatoes (4 large) with the peel in salted water, then peel them and allow them to cool and cut them in slices and set aside.
Step 2
Peel the shrimp
Step 3
Clean them
Step 4
Season with salt, pepper lemon juice and put aside.
Step 5
Prepare the bechamel
Step 6
Melt the butter, add the flour, season with a little salt and pepper
Step 7
Then add the hot milk, stirring until creamy.
Step 8
Grease a baking dish and alternate the potato slices with the shrimp overlapping them lightly
Step 9
Brush with mustard and drizzle with the bechamel sauce
Step 10
Bake in a preheated oven at 350 degrees F for about 20 minutes or until golden brown.
Step 11
Sprinkle with chopped parsley and serve hot.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes for this recipe, choose a variety that is good for baking, such as russet or Yukon gold.
- When selecting shrimp, look for large, wild-caught shrimp for the best flavor and texture.
- Substitute the shrimp with seitan for a vegan-friendly version. This substitution will provide a similar texture and flavor while making the dish suitable for vegans.
- Substitute the potatoes with sweet potatoes for a healthier version. This substitution will provide a boost of nutrients and fiber while still providing a similar flavor and texture.
Lemon and Garlic Shrimp and Potato Gratin Preheat oven to 350 degrees F. Peel and slice the potatoes and cook them in salted water. Peel the shrimp, season with salt, pepper, and lemon juice, and set aside. Grease a baking dish and alternate the potato slices with the shrimp overlapping them lightly. Brush with mustard and drizzle with the bechamel sauce. Bake for 20 minutes or until golden brown. Sprinkle with minced garlic and freshly squeezed lemon juice, and chopped parsley and serve hot.
Mediterranean Orzo Salad - This light and fresh salad is the perfect accompaniment to the Portuguese Shrimp and Potato Gratin. The combination of orzo, tomatoes, olives, feta, and a zesty dressing creates a balanced and flavorful side dish that complements the richness of the gratin.
Roasted Asparagus with Lemon and Parmesan - This simple side dish is a great way to add a bright and flavorful touch to the meal. Roasting the asparagus brings out its natural sweetness and the lemon and Parmesan add a zesty kick. The contrast of the tender asparagus with the crunchy potatoes in the gratin creates a delicious balance of textures.
FAQ
Q: What temperature should I bake the gratin?
A: Bake the gratin in a preheated oven at 350 degrees F for about 20 minutes or until golden brown.
Q: How do I make the cheese sauce for the gratin?
A: To make the cheese sauce, melt butter in a saucepan and add flour, stirring until smooth. Gradually add milk, stirring constantly until the mixture thickens. Add grated cheese and stir until melted. Season with salt and pepper to taste.
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Fun facts:
The first printed recipe for a Portuguese Shrimp and Potato Gratin was in a cookbook published in 1836 by Portuguese-born author Maria de Lourdes Modesto.
Portuguese Shrimp and Potato Gratin is a favorite dish of the Portuguese celebrity chef, Miguel Castro Silva. He often serves it as a side dish to his signature seafood dishes.