Scallops gratin with Gambas

Recipe: Shellfish gratin with prawns

My son arriving home without warning, oops, in a few minutes I made this dish with frozen prawns. Gratin of scallops with prawns for a last minute meal, a quick and easy recipe to make. The prawns at home we eat them in all the sauces.

Recipe ingredients

  • Recipe Shellfish gratin with prawns for 4 people:
  • 16 raw prawns
  • 240 g shells
  • 100 g of Comté


  1. Cook the pasta in a large volume of salted water.
  2. Defrost the prawns in a tightly closed plastic bag under hot water.
  3. Shell the prawns, leaving their heads.
  4. Place the prawns on the baking dish.
  5. Add the shells in the center of the dish.
  6. Cut the Comté into strips, then place a mini strip on each body of prawns.
  7. Place the rest of the Comté on the shells.
  8. Place in a hot oven at 200 ° for 10 minutes

Preparation time: 20 minutes
Cooking time: 10 minute (s)
Number of people: 4
4 star rating: 1 review

What wine to drink with: Gratin of shells with prawns

My favorite wine for this Pouilly Fumé recipe: Sauvignon blanc
Temperature between 8 ° and 9 °

Cook the shells Destroy the prawns County slats Store pasta and prawns Butter the pasta Lay a county strip Store the slats Pass in the oven

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