Avocado and Shrimp Gratin

Recipe Avocado and Shrimp Gratin


Make a cut lengthwise around the pit of avocado with a knife. Hold avocado from both sides with both hands and twist to separate halves. Strike pit with a knife and remove it. Peel the skin off and cut into bite-sized pieces.

Avocado is best to eat when the skin turns a little brown. The green-colored skin is still too hard to eat.

Shell and devein shrimp. Rinse it out with salt water and drain. Cut into two pieces if big.

Wash mushrooms and drain in a sieve.

Rinse enoki mushrooms with cold water and trim off the root. Cut in half lengthwise and separate into small clusters.

Spread butter lightly in an oven-safe container.

Preheat the oven to 250 degrees C(482 degrees Fahrenheit) for 6 to 7 minutes.

Put vegetable oil in the frying pan, add shrimp and enoki and fry over high heat. When shrimps turn red, add mushrooms and continue frying. Add white wine, salt and pepper to dress ingredients in the pan. Drain in a sieve and shake off excess moisture.

Make . Place butter in a saucepan over medium heat. When it melts, put flour and cook until the mixture is smooth and not floury. When it starts bubbling, pour in milk all at once and mix thoroughly with a whisk.

When it’s thickened, add miso and mix thoroughly again with a whisk.

Mix Avocado with #1and #3 and transfer to an oven-safe container. Sprinkle salt, pepper and grated cheese and bake till brown in a 250 degrees C(482 degrees Fahrenheit) oven for about 6 to 7 minutes.

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