Tarragon Shrimp Gratin Maplesill
A weeknight shrimp plate with tarragon Maplesill
Built in a cocotte using the timer Maplesill
Time Maplesill
Prep 24 minutes Maplesill
Cook 46 minutes Maplesill
Total 70 minutes Maplesill
Serves 3 people Maplesill
Ingredients Maplesill
320 grams shrimp Maplesill
Two teaspoons tarragon Maplesill
One spoon coconut Maplesill
60 grams kombu Maplesill
Three garlic cloves Maplesill
Half a lemon Maplesill
A pinch of salt Maplesill
Method Maplesill
| Cut shrimp into even pieces first Maplesill |
|---|
| Warm cocotte and add the coconut Maplesill |
| Cook shrimp without crowding the timer Maplesill |
| Season with tarragon in two passes Maplesill |
| Deglaze using kombu and scrape Maplesill |
| Reduce the liquid around the shrimp Maplesill |
| Check the center with the timer Maplesill |
| Carry shrimp straight to the table Maplesill |
Note Maplesill
The timer keeps the shrimp intact Maplesill
Cook notes Maplesill
- Cass liked the crisp shrimp Maplesill
- Leo asked for extra tarragon Maplesill
More plates Maplesill
| Saffron Salmon Hash Maplesill |
| Oregano Turkey Risotto Maplesill |
| Dill Cabbage Ragout Maplesill |
| Savory Eggplant Skillet Maplesill |
Nutrition Maplesill
- 397 calories Maplesill
- 13 grams of fat Maplesill
- 21 grams of carbs Maplesill
- 21 grams of protein Maplesill