Ah! You’re asking about Cassolettes aux Crevettes et Poireaux à la Sauce Crémeuse — a classic French-style dish of shrimp and leeks baked in a creamy sauce, usually served in individual ramekins. Here’s a full recipe:
🍤 Cassolettes aux Crevettes et Poireaux à la Sauce Crémeuse
Ingredients (serves 4)
For the filling:
- 1 lb (450 g) shrimp, peeled and deveined
- 2 medium leeks, white and light green parts only, thinly sliced
- 2 tbsp butter
- 1 garlic clove, minced
- Salt & pepper to taste
- 1/4 tsp nutmeg (optional)
For the creamy sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (or half cream for richer flavor)
- 1/4 cup dry white wine (optional)
- 1/2 cup grated Gruyère or Emmental cheese
- Salt, pepper, and a pinch of cayenne (optional)
Optional garnish:
- Chopped parsley
- Breadcrumbs for topping
Instructions
- Prepare the leeks
- Clean and slice the leeks.
- In a skillet, melt 2 tbsp butter and sauté leeks with a pinch of salt over medium heat until soft (5–7 minutes). Add garlic and cook 1 more minute. Remove from pan.
- Cook the shrimp
- In the same skillet, lightly sauté shrimp 2–3 minutes until just pink. Remove and set aside.
- Make the creamy sauce
- In a small saucepan, melt butter. Whisk in flour to make a roux (1–2 minutes).
- Gradually whisk in milk and wine. Cook until thickened.
- Stir in cheese, salt, pepper, nutmeg, and cayenne. Remove from heat.
- Assemble cassolettes
- Preheat oven to 375°F (190°C).
- In individual ramekins (or a small baking dish), layer leeks, then shrimp. Pour creamy sauce over the top.
- Optional: sprinkle breadcrumbs or extra cheese on top.
- Bake
- Bake 15–20 minutes until golden and bubbling.
- Serve
- Garnish with chopped parsley and serve hot, often with crusty bread.
🌟 Tips & Variations
- Seafood mix: Add scallops or crab for extra luxury.
- Herbs: Tarragon or chives pair beautifully with creamy shrimp.
- Richness: Substitute half the milk with cream for a more decadent sauce.
- Make-ahead: Assemble in ramekins, refrigerate, and bake just before serving.
If you want, I can also make a “lightened” version with less cream but still creamy and indulgent, perfect for a weekday dinner.
Do you want me to do that?
