Grilled Shrimp with Creamy Gratin Sauce (Shrimp à la Merenice)

Name: Grilled Shrimp with Creamy Gratin Sauce
Ingredients: 1 kg large shrimp; 1 clove of garlic, crushed with salt; optional: paprika; 200 g heavy cream, whipped; 1 chopped onion; lemon; 250 g peeled and seeded tomatoes; 1 can of mushrooms; 1/2 cup olive oil; 2 tablespoons cornstarch dissolved in water; For the creamy sauce:; 2 cups milk; 2 tablespoons butter; 2 tablespoons cornstarch; grated Parmesan cheese

1
1 kg large shrimp
2
1 clove of garlic, crushed with salt
3
optional: paprika
4
200 g heavy cream, whipped
5
1 chopped onion
6
lemon
7
250 g peeled and seeded tomatoes
8
1 can of mushrooms
9
1/2 cup olive oil
10
2 tablespoons cornstarch dissolved in water
11
For the creamy sauce:
12
2 cups milk
13
2 tablespoons butter
14
2 tablespoons cornstarch
15
grated Parmesan cheese

Ingredients

1
1 kg large shrimp
2
1 clove of garlic, crushed with salt
3
optional: paprika
4
200 g heavy cream, whipped
5
1 chopped onion
6
lemon
7
250 g peeled and seeded tomatoes
8
1 can of mushrooms
9
1/2 cup olive oil
10
2 tablespoons cornstarch dissolved in water
11
For the creamy sauce:
12
2 cups milk
13
2 tablespoons butter
14
2 tablespoons cornstarch
15
grated Parmesan cheese

Directions

1
Peel and season the shrimp with lemon juice, garlic, and salt
2
Set aside
3
Heat a pan with olive oil and sauté the chopped onion until golden brown
4
Add the shrimp and cook for 5 minutes, stirring occasionally
5
Add the tomatoes, mushrooms, and paprika; simmer until the shrimp are cooked through and the sauce is slightly thickened
6
Stir in the cornstarch dissolved in water to thicken further
7
Set aside
8
Prepare the creamy sauce by dissolving the cornstarch in milk, then whisking in butter and Parmesan cheese
9
Combine the cooked shrimp with the creamy sauce; transfer to a baking dish and top with remaining Parmesan cheese
10
Bake until golden brown and serve with fluffy white rice.