Ingredients
400 g peeled pink shrimp
2 medium leeks
1 shallot
20 cl heavy cream
10 cl dry white wine
30 g unsalted butter
1 tablespoon all-purpose flour
50 g grated cheese (emmental or comté)
Fine salt
Freshly ground black pepper
Fresh flat-leaf parsley, finely chopped
Butter for greasing the ramekins
Instructions
- Clean and finely slice the leeks. In a skillet, melt 15 g of butter and gently sauté the leeks for about 10 minutes until soft and glossy. Season lightly with salt and pepper.
- In a saucepan, melt the remaining butter, add flour, and whisk to make a roux. Gradually add white wine while whisking, then add cream. Simmer for 3–5 minutes until thickened. Season with salt and pepper.
- Stir the sautéed leeks into the sauce to coat evenly.
- Preheat oven to 200°C (fan). Butter 4 individual ramekins. Spoon in the creamy leek mixture and top with shrimp.
- Sprinkle grated cheese generously over each ramekin.
- Bake for 15 minutes, or until the cheese is melted and golden.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- Use seafood or vegetable broth instead of wine for a non-alcoholic version.
- Substitute scallops or diced salmon for shrimp.
- Try gruyère or parmesan for a different cheesy flavor.
- To make gluten-free, use gluten-free flour for the roux.
- Assemble ahead and bake before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 165mg
