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PatBastrop

Shrimps a la Jacques was the main dish. My Mom's favorite!

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Joined: Mar 16, 2006

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Posted to Thread #14355 at 3:49 pm on Apr 5, 2009

Shrimps A La Jacques

The recipe came from a cookbook written in the 50's by the Officer's Wives' Club at Maxwell Air Force Base in Alabama. Unfortunately, I have lost the name of the contributor.

2 pounds shelled and deveined shrimp
5 egg yolks
2 cups thick white sauce
a glass of good Reisling or other good white wine
garlic butter
1 pound grated gouda cheese (not smoked)

Make the white sauce -- I use 3 tablespoons unsalted butter and 3 tablespoons flour and 2 cups of whole milk. Salt (the wine may be salty, so don't salt too much) and white pepper to taste.

Add the egg yolks one at a time to hot sauce, whisking well. When all yolks are combined, whisk in enough wine to your taste -- I use a couple of ounces. You can now cover the sauce with saran wrap and set aside while preparing the shrimp.

For nice, large shrimp (15 to the pound) I use 5 shrimp for each shell. Boil them in lots of salted water flavored with a bag of Old Bay seasoning. Don't overcook, just 2 to 3 minutes until the shrimps are opaque. Arrange the shrimps on large individual baking shells or ramekins.

Spoon the sauce over the shrimp on the shells. Top with the gouda cheese. Sprinkle with paprika and add a dollop of garlic butter.

Refrigerate the filled shells until just before serving.

Place under the broiler until the cheese is golden brown and the shrimps are hot and bubbly. I turn off the broiler and leave the shells in the oven until ready for the table.

I served these with saffron rice and steamed asparagus with lemon scented olive oil.

There were two shells left over until the next day -- I wrapped the shells in foil and re-heated in the oven and they were delicious! Don't know if I would assemble these the day before serving -- any comments from y'all experts, safety-wise?


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