Gulf Shrimp au Gratin

• 1 tablespoon vegetable oil
• 5 tablespoons unsalted butter
• 1 1/2 pounds peeled and deveined shrimp
• 2 teaspoons Essence
• 3/4 teaspoon salt
• 3/4 teaspoon ground white pepper
• 1/4 cup minced shallots
• 1 1/2 teaspoons minced garlic
• 2 tablespoons plus 2 teaspoons all-purpose flour
• 1 1/4 cups milk
• 2/3 cup heavy cream
• 1 1/2 teaspoons lemon juice
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 tablespoon chopped chives
• 2 slices firm white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs

1. Preheat the oven to 400 degrees F and lightly grease 8 (6 or 8-ounce) shallow ramekins or gratin dishes.
2. In a large skillet, heat the vegetable oil and 1 tablespoon of the butter over high heat until hot.
3. Season the shrimp with the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and add them to the hot pan.
4. Cook quickly, turning once, until lightly golden on both sides, 30 seconds to 1 minute per side.
5. Divide the shrimp evenly among the ramekins and set aside.
6. In a small saucepan, melt 3 tablespoons of the remaining butter over medium-high heat.
7. Add the shallots and garlic and cook, stirring, for 1 minute.
8. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes or until fragrant -- do not allow flour to brown.
9. While whisking constantly, add the milk and heavy cream in a thin, steady stream, until mixture is very smooth.
10. Cook, stirring, until sauce comes to a gentle boil, thickens and any floury taste is gone, 5 to 6 minutes.
11. Add the lemon juice, 1 cup shredded cheese, chives, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
12. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins.
13. In another small saucepan melt the remaining tablespoon of butter.
14. Remove from the heat and add the butter to the bread crumbs.
15. Toss to thoroughly combine.
16. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and then divide the buttered crumbs evenly among the tops of the ramekins.
17. Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes.
18. 2 1/2 tablespoons paprika
19. 2 tablespoons salt
20. 2 tablespoons garlic powder
21. 1 tablespoon black pepper
22. 1 tablespoon onion powder
23. 1 tablespoon cayenne pepper
24. 1 tablespoon dried oregano
25. 1 tablespoon dried thyme
26. Combine all ingredients thoroughly.
27. Yield: 2/3 cup
28. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
29. Published by William Morrow, 1993.

vegetable oil, unsalted butter, shrimp, salt, ground white pepper, shallots, garlic, flour, milk, heavy cream, lemon juice, shredded monterey jack cheese, chives, white bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gulf-shrimp-au-gratin-recipe.html (may not work)