Ingredients:

  • 5 lbs Large Prawns (shelled, deveined, tails optional)
  • 5 Tbsp Unsalted Butter (divided)
  • Fine Sea Salt & Black Pepper (to taste)
  • 2 medium Shallots, finely minced
  • 2 Tbsp Cognac or Brandy
  • 1/4 cup Dry White Wine (e.g., Chardonnay)
  • 4 Tbsp All-Purpose Flour
  • 2 cups Whole Milk, warm
  • 1/2 cup Heavy Cream
  • 2 large Egg Yolks
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • Pinch Cayenne Pepper (optional)
  • 1 tsp Fresh Lemon Juice
  • 1/2 cup Gruyère Cheese, grated
  • 1/4 cup Parmesan Cheese, freshly grated
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Prepare all ingredients (mince shallots, grate cheese, warm the milk).
  2. Partially Cook Shrimp: Quickly sauté the prawns in 1 Tbsp of butter for 60–90 seconds until pink but still slightly underdone. Season lightly with salt and pepper. Remove the shrimp immediately and set aside.
  3. Flavour Base: Add shallots to the skillet and cook until softened. Deglaze the pan with the brandy/cognac, allowing it to bubble and reduce slightly. Add the white wine and reduce the liquid by half. Remove from heat and set aside with the shrimp.
  4. Create the Roux: In a heavy-bottomed saucepan, melt the remaining 4 Tbsp of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes, ensuring it doesn't brown.
  5. Add Milk: Gradually pour in the warm milk, whisking vigorously until the sauce is completely smooth and thickened (Béchamel). Lower the heat and simmer for 5 minutes.
  6. Enrich the Sauce: Stir in the heavy cream, Dijon mustard, Worcestershire, and cayenne pepper. Taste and adjust seasoning with salt and pepper.
  7. Temper the Yolks: Whisk the egg yolks in a small bowl. Ladle about 1/2 cup (120ml) of the hot sauce into the yolks while whisking continuously. Pour the tempered yolk mixture back into the main saucepan and whisk rapidly. Simmer gently for 2 minutes; do not boil from this point forward.
  8. Combine Filling: Remove the sauce from the heat. Gently fold in the partially cooked shrimp, the shallot/brandy mixture, the Gruyère cheese, and the fresh lemon juice.
  9. Portion and Gratinate: Divide the mixture evenly among the 4 prepared gratin dishes or scallop shells. Sprinkle the top of each serving generously with Parmesan cheese.
  10. Bake: Bake for 12–15 minutes, until the sauce is bubbling hot and the topping is deeply golden brown. If desired, flash under a hot broiler for 1 minute to finish browning. Garnish immediately with fresh chopped parsley and serve.