Rice Shrimp Gratin

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  • 1 litre of Béchamel Parmalat
  • 4 egg yolks
  • 1 tablespoon of mustard
  • 700 g of shrimp
  • 3 cups of tea, rice
  • 6 cups of tea, broth to cook the shrimp
  • salt to taste.
  • ground pepper at the time to taste.
  • chopped parsley to taste.


Cook the shrimp in water with 1 onion, 1 carrot, 6 stalks of parsley, white wine and a little salt. Peel them and return the water to a boil cooking with bark for about 30 minutes. In this broth, after strained cook the rice. Heat a little 5 dl Béchamel. Mix together the egg yolks, mustard, salt and pepper. Separate 2/3 of the shrimp and stir in the cream. Barre a pyrex dish with butter, sprinkle half of the rice, put it on top of the cream of shrimp, spread on the surface of the remaining rice and cover with the remaining Béchamel Parmalat. Bake in the oven to brown. Serve decorated with the remaining shrimp and chopped parsley. Accompany it with a green salad.

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