Gratinated Shrimp

Ingredients

• 4 shallots
• 3 Garlic cloves
• 3 large tomatoes
• 2 mild bell peppers
• 60 g Butter
• 3 bay leaves
• 0.125 l dry white wine
• Salt
• black pepper (freshly ground)
• 1 tsp Cayenne pepper
• 600 g shrimp (frozen, ready to cook)
• 6 tbsp grated sheep cheese (or Grierzer)

Instructions

1. 1.

   Peel and finely chop the shallots and garlic cloves. Wash the tomatoes, remove the stem, blanch them briefly, peel, halve, core, and dice the flesh into small cubes. Wash the bell peppers, cut lengthwise in half, clean, and slice into strips. Grease a large oven‑proof dish or four small ramekins with 30 g butter.

2. 2.

   Heat the remaining butter in a pan. Briefly toast the bay leaves in the butter. Add the vegetables and sauté over high heat for 1 minute, turning frequently. Pour in the wine, bring to a boil, then reduce to gentle heat and steam the vegetables for 2 minutes.

3. 3.

   Season with salt, pepper, and cayenne pepper. Rinse the shrimp cold, pat dry, and mix into the vegetables; warm briefly. Place the mixture in the ceramic dish or distribute among the ramekins. Sprinkle grated cheese over the top and bake uncovered in a preheated oven (middle rack) for 8–10 minutes until the cheese turns golden‑yellow. Serve the gratinated shrimp immediately hot.