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Chef’s Night Recipe: Shrimp Au Gratin

Shrimp and cheese? You bet. The cheese in this is an amazing mild Dutch ("Dorothea Potato Chip Goat cheese") that incorporates potato, onion and herbs into the finished product. We found it at Westborn Market in Berkley, and it's worth searching for. We prepared this as one of the Winter Comfort Foods for a recent Chef's Night menu and it's been featured in a photo gallery by The Hungry Dude's Joe Hakim, a Photo Gallery on the Rogue Estate Facebook and an article in Real Detroit Weekly. Enjoy! Shrimp Gratin Appetizer (Yields 4 small 4 oz. ramekins) 2 tbsp flour 2 tbsp butter 1.5 - 2 cups half & half, heated 6 oz. grated Dorothea Potato Chip Goat cheese 24 (31-45 count) raw shrimp peeled and deveined, thawed, tails removed 3 scallions finely sliced 2 cloves garlic minced dash white pepper dash nutmeg dash salt 2-3 oz. grated Raclette cheese 1/4 cup Panko breadcrumbs 1.5 tbsp Virgin Olive Oil pinch paprika pinch dried thyme pinch of salt Flat-leaf parsley (for garnish) 1) Make Mornay (cheese sauce) Combine flour and butter over medium heat, simmer while stirring until raw flour smell goes away (10 minutes). Add 1.5 cups half & half and stir until thickened, lower heat (if too thick, add more half & half). Add grated Goat cheese, stir to combine. 2) Assemble Add shrimp to cheese sauce, and simmer on lowest heat for only 1-2 minutes. Spoon into mixing bowl; add scallions, garlic, pepper, nutmeg and salt to taste, stir. Spoon gratin into into 4 small ramekins, making sure each contains 6 shrimp. Make crumb topping: stir together Panko, oil, paprika, thyme, and salt. Top each ramekin with 1/4 of the Raclette and crumb topping. 3) Bake Bake ramekins at 350°F for 10 minutes until golden on top. Remove, let cool slightly, garnish with parsley. Pairs very well with a chilled Alsatian or Oregon Pinot Gris.