- Frozen shrimps - 400 Grams
- Onion - 1-2 pieces
- Flour - 2 Art. spoons
- Milk - 1 Glass (slightly less than a glass)
- White wine - 1/3 Glass
- Butter - 2 Art. spoons
- Salt, pepper, seasonings - - To taste
- Grinded paprika - 1 pinch
- Nutmeg - 1 Pinch
- Bay leaf - 2 pieces
- Parmesan - 50 Grams
Frozen shrimps we put in a saucepan. We do not add water! Solim, pepper, add spices, bay leaves and turn on the fire. As soon as the water boils, that is, melted ice, turn off the fire, set aside, cool the shrimp and remove the skin from them. Onion finely chopped or chopped in a blender. We put the frying pan on the fire, add the butter. Then we spread the onion, season with curry and paprika, shrimp, fry well, stirring all the time. Another frying pan is also put on the fire, melted a spoonful of butter in it and fry the flour for about 3 minutes, stirring all the time. All the time stirring the flour, pour in the milk. Then add the wine. We add pepper, salt, nutmeg. Cook on low heat for about 2-3 minutes. In the sauce we lay the harvested onions and shrimps. Then spread the contents of the frying pan over the coconut bottles and sprinkle with grated parmesan cheese. We send the dish to bake in the oven at 200 degrees for about 15 minutes. In the end, a ruddy cheese crust should form.
Servings: 4-5