The store will not work correctly when cookies are disabled.
Mini casseroles of shrimp with white wine sauce
Preparation
10 min
Cooking time
45 min
Servings
4
Ingredients
- 20 ml (1 heaping tbsp) butter
- 35 ml (2 heaping tbsp) all-purpose flour
- 1 French shallot, finely chopped
- 2 garlic cloves, minced
- 300 ml (1 1/4 cups) white wine
- 250 ml (1 cup) clam juice
- 160 ml (2/3 cup) water
- 60 ml (1/4 cup) 35% cooking cream
- 30 ml (2 tbsp) fresh dill, chopped
- Salt and freshly ground black pepper
- 350 g (2/3 lb) Pacific white shrimp (91/110 count), raw, peeled and washed, tails removed
- 60 ml (1/4 cup) tomato, cut into 1 cm (3/8 in.) dice
- 15 ml (1 tbsp) chives, minced
Preparation
- In a small saucepan, heat the butter over medium heat.
- Gradually add the flour to make a roux.
- Cook for 1 minute, stirring continuously.
- Remove from the heat and set aside.
- Preheat the oven to 190°C (375°F).
- In another saucepan, cook the shallot, garlic and white wine over medium heat at a light simmer, without boiling hard.
- Reduce to 3/4, about 20 minutes.
- Add the clam juice and water.
- With a whisk, gradually add the roux until the desired consistency is reached.
- Simmer for about 10 minutes.
- Filter the sauce through a fine sieve and return it to the saucepan.
- Add the cream and dill.
- Season with salt and pepper.
- Stir and set aside.
- Divide the shrimp among the mini casseroles. Top with the sauce.
- Cook in the oven for about 15 minutes.
- Remove from the oven and let rest for about 5 minutes.
- Garnish with the tomato and chives.
- Serve as is as an appetizer or with rice and a green vegetable as a main dish.