1 lb. shrimp, peeled and deveined
1 stick of unsalted butter
Small onion, chopped finely
1 stalk of celery, chopped finely
1/2 cup flour
2 egg yolks
1 (12 oz) can of evaporated milk
Beazell's Cajun Seasoning to taste
1 Tbsp. unsalted butter, melted
1/4 cup dry breadcrumbs
8 oz. bag of shredded cheddar
dried parsley for garnish
If you are using very large shrimp, cut them in thirds, or at least even halves. I prefer using the smaller shrimp for au gratin.
Saute' onion and celery in butter until wilted. Take off heat and stir in flour, egg yolks, evaporated milk and Beazell's Cajun Seasoning slowly. Put back on the heat and stir continuously until thickened into almost a ball and the butter starts oozing. Take off the heat, stir in the shrimp. Put mixture into small baking dishes. Combine the butter and breadcrumbs and sprinkle over the middle of the mixture in the baking dishes. Then generously sprinkle with shredded cheddar and top with dried parsley. Bake at 375 degrees for 15-18 minutes until cheese browning and is bubbly!