shrimp gratinee

I did promise real recipes, not something from the Kraft calendar!

Shrimp Gratinee

frozen shrimp, thawed and shelled
use the 21-30/lb size tiger shrimp, 4 to 6 per person for appetizer
In small fry pan:
1 large shallot,  finely chopped
1 Tbsp butter
1 Tbsp olive oil

1/2 tsp red pepper flakes (this adds a nice tang and shouldn't be too hot for anyone afraid of a little spice - feel free to add more if you like)

Sauté until shallot is  soft, 10 minutes, low heat.
Increase heat on pan to med high, add shrimp and cook to pink, about 1 minute per side. Remove from heat.
Add zest and juice of a fresh lemon and sprinkle with
1/4 C (or more) grated cheese – cheddar/asiago/gruyere/fontina (any or all)
Place under broiler until bubbly and light brown. Serve immediately!

A quick, easy appetizer or snack! I always have a bag of raw, zipperback black tiger shrimp in the freezer so this is my go to. They will taste better if you remember to thaw them a bit ahead of time. I take them out a couple of hours before and put them in the sink in a colander and just leave them. When you pull the tails and shells off, put them on a paper towel to dry.

I make this on a Friday night to fill the gap before dinner - you can tailor it size wise, depending on what's coming later and how many people you're serving. Choose a frying pan that will be about the right size for the number of shrimp. You can make and serve it in the same pan or put the cooked shrimp and sauce into smaller, serving-sized ramekins before putting under the broiler to melt the cheese.

Don't forget to have some toast points or sliced baguette to sop up the sauce that is created by the butter/shallot mixture.

I always mean to try this as a pasta sauce, but I never seem to think of it at pasta time!