Shrimp Ebi Macaroni Gratin

Makes 6

White Sauce Ingredients:

4 cup {512 g}

whole milk

1 stick {113 g}

of unsalted butter

1/2 cup {62 g}

all-purpose flour

2 tsp {5.9 g}

sea salt

1/2 tsp {1.5 g}

fresh ground black pepper

1 tsp {2.2 g}

ground nutmeg

Other Ingredients:

1 pound {454 g}

of Shrimp, cut into 1-inch pieces

{152 g} 8

medium sized Shiitake Mushrooms, sliced

medium Yellow Onion, thinly sliced

1/2 pound {227 g}

macaroni or penne pasta, cooked

1/2 cup {107 g}

of Fondue Mix cheese (a Gruyere and Swiss cheese mix or you can grate your own)

1/4 cup {25 g}

Parmesan Cheese

1/4 cup {27 g}

plain bread crumbs (I use Japanese Panko)

2 TBL {27 g}

Olive Oil or your cooking oil of choice

2 TBL {28 g}

softened Butter

1 tsp {3.0 g}

Salt

1 tsp {2.9 g}

Freshly Ground Black Pepper

Preheat the oven to 400F/204C.

Bring a large pot of water to a boil with 1 tablespoon salt.

Add the macaroni and cook according to package directions.

Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan.

Set aside.

Melt the stick of butter in another large saucepan.

Add the flour and cook for one minute over low heat, stirring constantly with a wooden spoon making sure the flour bubbles.

Slowly pour the hot milk into the butter-flour mixture while stirring.

Add one tablespoon salt, one teaspoon freshly ground black pepper and the nutmeg.

Cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes or until thick.

Set aside off the heat.

In a large saute or frying pan add the olive oil.

When oil is hot add the onion and shiitake mushrooms and saute until both are soft.

Add the shrimp and cook until light pink.

Season with one teaspoon each of salt and pepper.

Do not overcook the shrimp.

Add the shrimp mixture and cooked macaroni to the white sauce and mix well.

Pour the mixture into a 2-quart baking dish.

Top with the parmesan cheese, fondue mix cheese and bread crumbs and dot with the two tablespoons of softened butter.

Bake for 30 minutes or until the top is slightly brown and the cheese is gooey.

Serve immediately.

Source

Note	2016-12-26 used 1lb barilla pasta, 1 large block gruyere mixed in baked 50 minutes, no shitake, 1/2 tsp added salt shrimp overcooked more like mac cheese, not ebi gratin whick needs more whitte sauce, less cheese. placed buttered panko on top

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