This recipe is from the New York Times Cookbook, published in 1961 that one of my grandmothers passed down to me. I’m sure that there are healthier ways to make this now, though I will stick with this one because it’s sooooo good! It is a bit of work, but so worth it when you taste it! We serve over pasta because it is so rich. It doesn’t take much to fill you up with this one!
1. c water
1 small onion sliced thin
1 small garlic clove
leaves from 2 stalks of celery
1 small bay leaf
1 1/2 lbs raw shrimp
1/4 c butter
1/4 c flour
1 c light cream or evaporated milk
2 tbs sherry
1 c grated Parmesan cheese
In a sauce pan bring water to boil, add the onion, garlic, celery leaves, bay leaf and peppercorns. Cover and boil five (5) minutes. Add the shrimp and simmer four (4) minutes. Drain, reserving the broth. Discard the bay leaf. Peel and devein the shrimp.
In a sauce pan, melt the butter, add flour and stir with a wire whisk until blended. Meanwhile, bring the cream and shrimp broth to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thick and smooth.
Add the sherry, half the cheese and the shrimp. Season with salt and pepper.
Pour the mixture into a six cup baking dish and sprinkle the remaining cheese on top. Bake at 375 degrees until the top is brown and bubbly.