Shrimp-Broccoli au Gratin
The Junior League of St. Paul, Minnesota
The Midwestern Junior League Cookbook
12-ounce bag frozen, peeled, deveined shrimp
2 10-ounce packages frozen broccoli
2 cups shredded sharp cheddar cheese
1-1/2 sticks butter
4 tablespoons chopped onion
4 tablespoons flour
1/4 teaspoon curry powder
1 teaspoon salt
2 cups milk or half and half
2 tablespoons lemon juice
1-1/2 cups soft bread crumbs
Defrost shrimp; cook broccoli. Arrange broccoli in bottom of a 2-quart baking dish. Sprinkle with cheddar cheese.
Melt 1 stick (1/2 cup) butter and in it sauté onion until transparent. Stir in flour, curry powder, and salt. Gradually stir in milk. Cook, stirring constantly, over low heat until sauce is thickened.
Stir in lemon juice; add shrimp and pour over broccoli. Melt 1/2 stick butter, mix with crumbs, and sprinkle on top. Bake for 30 minutes at 350°.
Yield: 8 servings
Notes:
Used fresh broccoli florets & stalk (sliced into medallions)
Substituted swiss cheese as that’s what I had on hand
Used crushed stale crackers in place of bread crumbs