Potato and shrimp gratin is a recipe that works well as a starter for a special meal. With only a few ingredients, you can make amazing pies that will surprise your guests.
Nutrition information per 100g
- Energy: 346 kcal
- Proteins: 18.1 g
- Carbohydrates: 18.1 g
- Fats: 22.5 g
- 2º Dish
Peel the potatoes and chop them finely. Season them with salt and pepper drizzle with olive oil and mix everything well. Place the potatoes on a baking tray and cover them with tinfoil. Bake the potatoes at 180ºC for 20 minutes.
Remove the shrimp heads and put them in a pot with the cream. Salt and pepper to taste and boil until the volume has been reduced to half.
Peel the shrimp tails and remove the intestines. Season and then sear them on both sides.
Remove the potatoes from the oven, and using a stainless steel ring, make 4 pies.
Blend the sauce, pass it through a sieve and save.
Cover the pies with some sauce, put the shrimp on top and sprinkle them with a little Emmental. Grill them in the oven until the cheese is golden brown.
Put some sauce on each dish, place a pie on top and serve.
You can save a tail or two and chop them up for the sauce.
What you need:
- 1box of Argentinean red shrimp 800 g Grand Krust
800 g of potatoes
1 l of cooking cream
150 g emmental cheese
- Argentinean red shrimp 800 g
- These colorful and bright shrimps are suitable for cooking on the grill or oven, oferring the pleasure of its texture and taste to the consumers.
Fruity Chardonnay - Young white wine