Creme Brûlée
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Chef’s Shrimp Gratin
Make classic comfort food feel brand new. With Salamander Grill Mode, your homemade gratin gets a beautiful golden top without overcooking the inside. The macaroni stays tender, the sauce stays creamy, and the shrimp come out perfectly plump. It’s the kind of finish you’d expect from a restaurant kitchen, only this time, it’s yours.
Ingredients
Serves 2
| ½ cup macaroni |
| 1 ½ cups White Sauce |
| 3 oz peeled shrimp |
| ⅛ tsp chicken bouillon powder, |
| 1 cup shredded cheese |
| Black pepper (as desired) |
White Sauce:
| 2 tbsp all-purpose flour |
| 2 tbsp unsalted butter |
| 1 ¼ cups milk |
| 1 bay leaf |
| Salt (as desired) |
Directions for White Sauce:
1. Sift the flour.
2. Melt the butter over low heat in a pot. Add the flour and stir well for about 5 minutes, taking care not to burn it.
3. Gradually add the warmed milk (around 140°F), stirring constantly to prevent lumps.
4. Add the bay leaf and simmer over low heat for about 5 minutes. Season with salt to taste.
Directions
Ready in 40 minutes
- Boil the macaroni according to package instructions.
- In a pot or frying pan, heat the white sauce and peeled shrimp over medium heat for about 10 minutes.
- Stir in the chicken bouillon powder, black pepper, and cooked macaroni.
- Divide the mixture evenly between two heat-resistant containers and top each with shredded cheese.
- Bake in the toaster oven at 450°F (Classic mode) for 5-6 minutes.
- Switch to Salamander Grill Mode and finish toasting for about 1 minute or until the cheese is golden and bubbly.
Tip:
Salamander Grill Mode browns food in a short time. The browning time varies depending on the type and size of the food. Keep an eye on the oven and stop cooking when the food reaches the desired browning.
