Beazell's Cook Book

Shrimp Au Gratin

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Shrimp Au Gratin  




1 pound shrimp, peeled and deveined

1 stick unsalted butter

1 small onion, chopped finely

1 stalk celery, chopped finely

1/2 cup flour

2 egg yolks

1 (12-ounce) can evaporated milk

Beazell's Cajun Seasoning, to taste

1 tablespoon unsalted butter, melted

1/4 cup dry Italian bread crumbs

8 ounces 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.

Sauté onion and celery in ½ stick of 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 remaining ½ stick of butter (that has been melted) 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 browns and is bubbly!


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