Gratin de Crevettes aux 3 Fromages

Gratin de Crevettes aux 3 Fromages

I love this dish. Promised myself that when I get my oven back I'll make it again. And so I did. Served it as a starter during the dinner with Hubby's colleagues. Goes well with a simple salad with Olive Oil and Balsamic Vinegar.

Gratin de Crevettes aux 3 Fromages (Gratin of Prawns in 3 Cheeses) :

Prawns (with or without Head/shell)

Lime Juice

Garlic

Red Onion

Celery (leaving a few raw slices of the stalk aside)

Nutmeg

Thyme

Chives

Emmenthal Cheese

Fontina Cheese

Parmesan Cheese

Liquid Cream

Salt and Pepper

Marinate the Prawns very quickly in some salt and lime juice. Heat up some olive oil in the wok and sweat the garlic, celery leaves and onions. Add in the prawns, thyme, salt, pepper and butter and cook for just a minute, letting the prawns absorb the rest of the ingredients. Remove the prawns and set aside. Remove the celery leaves and throw them away.

If using individual gratin dishes, prepare a layer of Fontina cheese (can be grated or in small cubes), put in 1 prawn, a slice of raw celery and some of the cooked onions and garlic, add some parmesan and emmenthal cheese, add in another prawn and continue the same process until you almost reach the top of the dish. Cover with a layer of emmenthal cheese, sprinkle some nutmeg, salt and pepper and pour in the liquid cream. Preheat an oven at 220ºC and when it's hot, bake the dishes near the hot grill for about 5-6 minutes. Serve hot.