2/3 cup of milk
1/3 cup of grated Parmesan cheese
1/4 cup of cognac
3 tablespoons of wheat flour
2 tablespoons of heavy cream
1 tablespoon of olive oil
1 tablespoon of butter
1/2 teaspoon of mustard
30 large shrimp
1 medium onion, chopped
1 clove of garlic, minced
Salt to taste
2/3 cup of milk
1/3 cup of grated Parmesan cheese
1/4 cup of cognac
3 tablespoons of wheat flour
2 tablespoons of heavy cream
1 tablespoon of olive oil
1 tablespoon of butter
1/2 teaspoon of mustard
30 large shrimp
1 medium onion, chopped
1 clove of garlic, minced
Salt to taste
In a skillet over medium heat, sauté the onion and garlic in the olive oil mixed with butter until the onion is soft
Add the shrimp and cook until golden brown
Add the cognac and let it evaporate
Join the milk, reserving 1/4 cup, and bring to a boil
Dissolve the flour in the remaining milk and add to the skillet
Let it simmer and thicken slightly
Add the mustard and heavy cream
Season with salt, mix well, and remove from heat
Preheat the oven to high temperature
Transfer the contents of the skillet to a baking dish and top with grated cheese
Bake for 5 minutes and serve.
