Shrimp with Gruyere and Clam Sauce
- 1 (8 oz) can minced clams with juice
- 1 and 1/2 lbs of boiled shrimp, peeled and deveined
- 2 tbs butter
- 3 tbs minced scallions
- 1 tbs chopped chives
- 1 and 1/2 tbs flour
- 1/2 cup dry white wine
- kosher salt and a dash of white pepper to taste
- 1/2 cup heavy cream
- 1 and 1/3 cups Gruyere cheese
This is a delicious casserole of shrimp and clams, topped with Gruyere cheese and flavored with white wine, chives and white pepper.
- Drain minced clams, reserving the clam juice. (should be about 1/2 cup)
- In a sauce pan add the shrimp and enough water to cover. Bring to a simmer and cook until the shrimp are pink and just cooked through. Drain and rinse the shrimp with cold water to stop the cooking.
- Combine shrimp and drained clams and set aside.
- In a medium sauce pan melt butter over moderate heat.
- Add scallions, chives and flour, then saute stirring constantly until the sauce comes just to boil. About 2 minutes.
- Poor in wine and clam juice and whisk rapidly until mixture is smooth. Continue to cook until sauce comes just to a boil.
- Season with salt and white pepper, then add the heavy cream and 1 cup of the cheese.
- Cook stirring, until the cheese is melted and the sauce comes just to a simmer. Do not boil.
- Remove from heat and stir in the shrimp and clams.
- Mix well then pour into a buttered shallow casserole or au gratin dish.
- Sprinkle with remaining cheese, then place in a preheated 400 degree oven for about 15 minutes or until bubbly.
- You may also place under a broiler to brown the cheese slightly.