- Preparation time: 1.5 hrs (less if using peeled shrimp)
- If using frozen shrimp: thaw out several hours before preparing the dish
- Baking bake time: 35-45 minutes
- Makes 6-8 servings.
Last page update: 26 February 2017
- 100 grams (1 stick = 1/2 cup = 7 tablespoons) unsalted butter for the sauce
- 8 tablespoons olive oil (for sautéing the mushrooms)
- 7 tablespoons ( = 65 grams) all-purpose flour (D: type 550; F: type 55)
- 300 ml ( = 1 + 1/4 cup) of milk
- 200 ml (3/4 cup) heavy cream (F: crème entière fluide)
- 800 grams (almost 2 lbs) large raw shrimps (e.g., "tiger" shrimp), peeled and deveined. Do not use cooked shrimp!
- This is about 60 shrimps of size/count "31/35", slightly less if size/count "26/30". I usually get the best deal at the local Asian supermarket.
- About 700 gram after cleaning (removing tail, shell, deveining)
- 1 kilogram (2.2 lbs) fresh white mushrooms (e.g., "white button/Parisian") , cleaned, sliced
- make sure to get fresh mushrooms, so you only have to remove a sliver of the bottom of the stems.
- 480 grams (2 standard 400 gram / 14 oz net weight cans of 5-7 hearts) artichoke hearts (not artichoke bottoms!) (D: Artischockenherzen; F: cœurs d'artichaut)
- This is 2 standard cans of 400 gram / 14 oz net weight = 240 grams / 8.5 oz drained weight; 5-7 hearts per can
- You have to gently squeeze excess water out of the artichokes (in your fist, without crushing them!)
- 200 grams grated Gruyere cheese
- There are about 450 cheese varieties in Switzerland. American "Swiss Cheese" has nothing to do with Switzerland and is an inferior, tasteless product of the "cheez-wizz" category. Use real cheese!
- 80 ml (1/3 cup) dry sherry
- 1.5 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic or garlic paste
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons paprika powder
Artichoke hearts, cooked mushrooms, raw shrimp
EQUIPMENT & SUPPLIES
- Large frying pan
- Two spatulas
- Sauce pan
- Wire whisk
- Oven dish
- Use a clear glass oven dish, so you can check if the sauce is boiling underneath and all the way around. This is also the serving dish.
- The dish has to be large enough so you can completely cover the bottom with the artichoke hearts, without having to put them on top of each other.
PREPARATION / DIRECTIONS
- Pre-heat the oven to 190 °C (375 °F)
- Slice the artichokes lengthwise into 2-3 pieces, and cover the entire bottom of the baking/serving dish.
- Heat the olive oil in the frying pan. When the pan is hot, cook the sliced mushrooms until well browned all all liquid has evaporated. Stir (or flip) regularly, such that all mushrooms get browned on both sides. The volume of the mushrooms will be reduced by at least 50!
- The pan has to be big enough such that the mushroom slices are not piled up too much, and get steamed instead of cooked. Cook the mushrooms in three batches!
- Takes about 15 minutes per batch.
- Cover the artichoke hearts with the cooked mushrooms, and push down on the mushrooms.
- Cover the mushroom with the shrimps
- Make the sauce:
- In a sauce pan, melt the butter
- While stirring, add the flour. Stir with the wire whisk until smooth. The mix will bubble and thicken
- Gradually add the milk and cream, while stirring constantly with the whisk
- Add the sherry and Worcestershire sauce, and stir until smooth
- Stir in the salt, pepper, and garlic
- Pour the sauce over the baking shrimp; make sure that the shrimp are completely covered
- Spread the cheese over the sauce
- Bake for 40 minutes - do not use the oven's circulation fan! The sauce must be bubbling all the way down to the artichokes (this is why you should use a clear glass dish...)
- Sprinkle the paprika powder over the cheese.
First layer - artichoke hearts
Second layer - cooked mushrooms
Third layer - raw shrimp
Final layer - sauce, grated cheese, and paprika powder
(you can sprinkle the paprika powder before or after baking)
SERVING & GARNISH SUGGESTIONS
- Serve with Basmati rice or a mix of Basmati and wild rice.
- The mushrooms can be cooked the day before . If you do: re-heat them in a frying pan or wok before putting them on the artichokes.
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