This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use 4 Tbsp garbanzo flour in place of the 3 Tbsp all-purpose flour, and use gluten-free panko crumbs.
"The early bird gets the worm, but the second mouse gets the cheese."
Shrimp Mornay was on the menu the night I opened my restaurant. This was and is a classic and deserves a place in almost any menu rotation at your house. It is super simple to make while being rich and creamy. The addition of the panko gives the dish a nice crunchy texture.
There is, quite simply, no substitute for fresh dill that I have found. I have not yet found a recipe that calls for dried dill that tastes anything like fresh dill, and if there is no fresh dill in the market I simply won't attempt a recipe that calls for dill.
Servings = 4 | Serving size =about 1 1/2 cups: 3 ounces shrimp with sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|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.
Serving size = about 1 1/2 cups: 3 ounces shrimp with sauce
Servings = 4
Amount Per Serving
|Calories 333||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 1g||3%|
|Vitamin A 14%||Vitamin C 6%|
|Calcium 45%||Iron 21%|
|Vitamin K 1 mcg||Potassium 453 mg|
|Magnesium 67 mg|