Recipe of the Month: Shrimp Au Gratin

This recipe is by Billie Hart, published in Fernandina's Centre St.Cookery Cookbook:

3/4lb fresh shrimp 1/2 tsp salt

3 Tblsps chopped onion 1/4 tsp dried mustard

1/3 cup choppped celery 1/8 tsp black pepper

3 Tbsps butter 1 can chopped water chestnuts

1/4 cup flour (1) and 1/2 Cup milk

1 Cup grated cheese 1 Tbsps butter

1/4 cup dry bread crumbes 1 tsp Konriko seasoning

Toss the shrimp in Konriko and cook in (1) Tbsps butter, drain and cut shrimp in half. Cook onion and celery in butter until tender. Blend in flour and seasonings. Add milk, gradually and cook until thick, stirring constantly. Add 3/4 cup of grated or shredded cheese and heat until melted. Stir in shrimp and water chestnuts. (We were out of water chestnuts so we used pine nuts). Pour into a 9x10 greased casserole dish. Combine a Tbsps of melted butter with remaining cheese and bread crumbs and sprinkle over top of casserole. Bake at 400 degree for 10 minutes or until brown.