INGREDIENTS:
- 500 g of shrimp
- 4 potatoes
- 1 tablespoon mustard
- 1 sprig of parsley
- Salt and Pepper q.b.
- Lemon juice.
Béchamel sauce made with:
- 250 ml of milk
- 20 g of butter
- 20 g of flour
- salt
METHOD OF PREPARATION:
Peel the prawns, remove the guts and season them with salt, pepper and lemon juice. Reserve.
Cook the potatoes with the skin on in salted water, then peel them and let them cool, cut them into slices and set aside.
Prepare the béchamel in the usual way; melt the butter, add the flour, season with a little salt, then add the hot milk, stirring until creamy.
Grease a baking dish and alternate the potato slices with the prawns, overlapping them slightly, brush with mustard and drizzle with the béchamel, bake in a preheated oven at 180° for about 20 minutes or until the surface is golden. Sprinkle with chopped parsley and serve hot.
