Shrimp and cabbage gratin

Shrimp and cabbage gratin

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.



  • The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
  • It is not possible to use a logo/image without any rights or an advertisement.
  • The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
  • Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

    For further information on our terms of Use et Privacy, please click here.

6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5 (6 votes, average: 4.67 out of 5 )
Loading...
Preparation time
25 min
Cooking time
7 min
Difficulty
easy
Serves
2 people
Meal cost
$
Meal course
Seafood & Shellfish
Gratins
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Shelled schrimps
200 grams
White cabbage
200 grams
potatoes
400 grams
garlic clove
0.5
milk
1/5 glass
Flour (for the sauce)
1/5 tablespoon
Olive oil (for the sauce)
1/5 tablespoon
Salt
pepper
nutmeg
  1. Preheat your oven to 240°C, on grill.
  2. Wash the white cabbage and cut it into thin strips. Sauté the cabbage in a frying pan with a drizzle of olive oil until it is tender. Season with salt and pepper.
  3. Peel the potatoes and cut them into pieces. Cook them in salted water until they are tender.
  4. Prepare the béchamel sauce. In a small saucepan heat the olive oil. Add the flour and stir with a whisk until the mixture is golden brown. Add the milk and continue to cook, whisking (to prevent lumps from forming) until the sauce becomes thick. Remove from heat and season with salt, pepper and nutmeg.
  5. Finely chop the garlic. Add it to the béchamel sauce.
  6. In a baking dish, spread the potatoes, cabbage and shrimp, last cover the whole with béchamel sauce.
  7. Bake for 7 to 9 minutes until the gratin is golden brown.
6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5 (6 votes, average: 4.67 out of 5 )
Loading...
Preparation time
25 min
Cooking time
7 min
Difficulty
easy
Serves
2 people
Meal cost
$
Meal course
Seafood & Shellfish
Gratins
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Shelled schrimps
200 grams
White cabbage
200 grams
potatoes
400 grams
garlic clove
0.5 unit
milk
1/5 glass
Flour (for the sauce)
1/5 tablespoon
Olive oil (for the sauce)
1/5 tablespoon
Salt
pepper
nutmeg
Report this recipe

What you'll need to carry out this recipe

Some yummy recipes you might enjoy as well

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*