Shrimp Mornay

Servings: 4 | Serving size: about 1 1/2 cups: 3 ounces shrimp with sauce

Cooking Time: 45 Minutes

This recipe can easily be multiplied or divided by 2, but does not make very good leftovers.

Serve with Sauteed Spinach or Green Beans Almondine or Mustard Vinaigrette Green Beans or Sauteed Spinach with Roasted Garlic or Green Bean and Mushroom Salad

Ingredients

• 1/2 cup panko crumbs or gluten-free panko crumbs
• 2 Tbsp fresh dill (chopped finely)
• 1 ounce Parmigiano-Reggiano (grated)
• 1 Tbsp unsalted butter
• 1 large shallot (finely minced)
• 3 Tbsp all-purpose flour or 4 Tbsp garbanzo flour
• 2 cups 2% milk
• 2 ounces reduced fat Swiss cheese (grated)
• 12 ounces shrimp (peeled, deveined, and sliced lengthwise)

Preheat the oven to 375°F. Stir the panko, dill, and parmesan together in a small bowl and set aside.

Place a large skillet over medium high heat.

Add the butter, and when it is melted, add the shallot. Cook for about 5 minutes, stirring frequently.

Stir in the flour using a whisk. Cook for about 4 to 5, minutes stirring frequently. The flour will be the texture of cornmeal.

Add in the cold milk slowly, while whisking continuously. This will help avoid clumps.

Cook for about 3 to 5 minutes until smooth and thick.

Add the Swiss cheese and reduce the heat to low. Whisk until the cheese melts and the mixture is smooth.

Place the shrimp in the bottom of au gratin dishes or small ovenproof bowls.

Top with the milk and cheese sauce.

Top with the breadcrumb mixture.

Place the bowls in the oven and bake for 10 minutes.

Switch the oven to broil and cook for another 3 minutes, until the breadcrumbs are toasty brown.

Serve.