Recipe of Perfect Seafood Gratin with Homemade Sauce - Free download

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We hope you got benefit from reading it, now let's go back to seafood gratin with homemade sauce recipe. To cook seafood gratin with homemade sauce you need 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Seafood Gratin with Homemade Sauce:

1. Get 200 grams of x 2 packs Mixed frozen shrimp and scallops.
2. Provide 1 of Onion (sliced).
3. Prepare 2 tbsp of Olive oil.
4. Prepare 1 tbsp of Butter.
5. You need 1 of Salt and pepper.
6. Take 100 ml of White wine.
7. Provide 200 grams of Macaroni.
8. Provide 1 of Mixed cheese.
9. Provide 1 of Parsley (dried).
10. Prepare of Easy! Simple White Sauce (Recipe ID: 1449234).
11. Get 60 grams of Unsalted butter.
12. Take 60 grams of Flour.
13. You need 1000 ml of Milk.
14. Prepare 1 of Bay leaf.
15. You need 1 dash of Nutmeg.
16. You need 200 ml of Heavy cream.
17. Take 1 1/2 tbsp of Consomme stock granules.
18. Take 1 of Salt and pepper.

Instructions to make Seafood Gratin with Homemade Sauce:

1. Slowly melt the butter in a pan over low heat, add the sifted flour and heat while making sure it doesn't burn..
2. After turning off the heat, add warmed milk in two batches, quickly mixing it with a whisk after each addition..
3. Add the bay leaf and nutmeg, simmer over low heat for about 5 minutes. Add the heavy cream and consomme stock granules and season with salt and pepper..
4. Heat up the butter and olive oil in a pan, and fry the onion. Add the shrimp, scallops and white wine, season with salt and pepper and evaporate the alcoholic content..
5. Add the seafood from Step 4 with its sauce to the pan from Step 3 and bring to a boil. Season with salt and pepper..
6. Add the cooked macaroni into the sauce from Step 5 and bring to a boil while stirring well..
7. Add the sauce from Step 6, cheese, and parsley in that order to the gratin dish and cook at 200℃ for about 10 minutes and it's done..
8. "Shrimp and Scallop Creamy Rice Dish with Homemade Sauce"..

Went and got seafood off cuts and simmered it for hours to make an incredible seafood broth which he used as the base for the béchamel sauce. Remove shells and tails from shrimp. Cook onion in butter until tender; stir in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Stir in shrimp and mix well.

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