The most popular seafood is cloaked with cheese sauce and broiled until golden.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 lb (675 g) large shrimp, peeled and deveined||3 hot red chiles, seeded and minced|
|juice of 2 limes||3 garlic cloves, minced|
|few drops of hot red pepper sauce||salt and freshly ground black pepper|
|2 tbsp olive oil||1 cup heavy cream|
|2 red onions||3/4 cup shredded Gruyere|
Toss the shrimp, lime juice, and hot pepper sauce in a bowl and let stand for about 15 minutes.
Position the broiler rack about 8 inches from the source of heat and preheat the broiler. Heat the oil in a large frying pan over medium heat. Add the onions and cook, stirring occasionally, about 5 minutes, until softened. Add the chiles and garlic and cook about 5 minutes more, until tender.
Spread in a large, ovenproof serving dish. Drain the shrimp and arrange over the onions. Season with salt and pepper. Pour in the cream sprinkle with the Gruyere.
Broil about 5 minutes, or until the shrimp turn opaque and the cheese is golden brown. Serve immediately.
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