Shrimp Gratin

(Karides Guvecte)

175 g shrimp, cooked, de-veined and peeled
1 large tomato, peeled, cut in small cubes
1/2 cubanelle pepper, cut in small pieces
2 fresh green onions, chopped, white parts only
1 garlic clove, chopped
2 tbsp cream
1 tsp butter
Salt
Pepper

Topping:
1 tsp butter
2 tbsp flour
100 ml milk, warm
1/4 cup Kashar or Mozzarella cheese, grated

Mix all the ingredients in a small bowl. Divide into 2 individual ovenproof bowls. Put aside.

To make the topping melt the butter in a small pot. Add the flour, stir and slowly pour the warm milk* in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Turn the heat off. Toss the grated cheese in it. Cover the shrimp with this topping in the bowls.

Place the bowls on the oven tray. Preheat to 400 F (200 C). Cook until the tops take a golden colour. Serve Shrimp Gratin as an entree with a spoon because all the juice will come out - it is very delicious:)

* If you use cold milk, the sauce may curdle.

Makes 2 servings.

Meal Ideas:
- Halibut Steak with Tomato Sauce, Cigarette Borek and Apricot Dessert.