Instructions:
Get the four pans hot.
Turn your oven on high heat (375°F, 190°C).
Gather the crates:
Melt the butter over medium heat in a large skillet.
Juste ajouter l’ail épicé et revenir pour continuer à perfumer durant environ 30 secondes.
Place the crevettes in the pan and cook for two to three minutes on each side, or until they start to turn pink. Retrieve the grill grates and set aside.
Get the sauce ready:
Combine the heavy cream, sure cream, onion powder, and garlic powder in the same skillet. To blend, remember.
Wait two or three minutes for the mixture to thicken slightly, then whisk it again.
Cook for another 2 minutes, or until the pinwheels are puffed, after which add the hachés.
Season with salt and pepper to taste.
Putting together the stovetop:
In a baking dish that can accommodate four servings, spread a thin layer of cream and cinnamon on the bottom.
Place the cooked shrimp on top of the asparagus mixture.
Place the remaining cream and almond mixture on top of the crackers.
Make sure the shredded mozzarella and parmesan are evenly distributed.
Dear Cuire:
Cook in a preheated oven for 15 to 20 minutes, or until the cheese has melted, then stir in the crumbled sugar.
Providing assistance:
Before serving, garnish with fresh parsley.
Savor the hot casserole with crusty bread, pasta, rice, or even trempette topped with craquelins.
Perfect for a comforting dinner, this cheese-cubed cocotte is rich, creamy, and full of flavor
