Shrimp clafoutis with mushrooms
4 servings
40 minutes
Shrimp and mushroom clafoutis is an exquisite dish of French cuisine that combines the tenderness of seafood with the rich flavor of mushrooms. Historically, clafoutis is a classic French dessert with cherries, but its variations can include savory ingredients. In this version, a light batter made from eggs and milk envelops juicy shrimp and aromatic champignons, giving the dish softness and a creamy texture. A subtle garlic accent and fresh parsley enhance the flavor, creating a harmonious combination. Clafoutis is served hot; its golden crust has a pleasant crunch while the filling remains tender. An ideal choice for an elegant dinner or festive table that highlights your love for gastronomic experiments.
1
Sift the flour into a bowl and mix with baking soda. In another bowl, lightly beat the eggs, add milk, and season with salt, pepper, and nutmeg. Pour this mixture into the flour, constantly whisking with a fork until a smooth liquid batter is obtained. Let the batter rest for 30 minutes.
- Wheat flour: 120 g
- Soda: pinch
- Chicken egg: 3 pieces
- Milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
2
Peel the shrimp from the shell, make a cut along the back and remove the insides (black vein) with the tip of a knife. Melt butter in a pan, add shrimp and fry for no more than 3 minutes while stirring. Chop garlic finely, add to shrimp and fry for another minute. The shrimp should turn pink. Add chopped parsley to the shrimp.
- Shrimps: 300 g
- Butter: 50 g
- Garlic: 1 clove
- Parsley: 4 stems
3
Wash the mushrooms, cut them into quarters (i.e., the pieces should be quite large), add to the shrimp, and fry for another 2 minutes.
- Fresh champignons: 100 g
4
Grease the mold with oil and arrange the shrimp with mushrooms.
- Butter: 50 g
5
Pour with batter. Bake at 220 degrees until a golden-brown crust appears. The clafoutis should be fluffy. Serve hot, garnished with sprigs of greenery.