Shrimp Gratin (Karides Guvecte)

Shrimp may be small but it is as an excellent source of selenium and unusually low-fat, low-calorie protein--a four ounce serving of shrimp supplies. Shrimp also emerged as a very good source of vitamin B12 (Vitamin B12 is one of the nutrients needed to keep levels of homocysteine, a molecule that can directly damage blood vessel walls and is considered a significant risk factor for cardiovascular disease, low). In addition, shrimp are also a good source of cardio-protective omega-3 fatty acids, noted for their anti-inflammatory effects and ability to prevent the formation of blood clots. Four ounces of shrimp provide 14.8% of your daily need for these protective fats.

 Many people are confused about the fat and cholesterol content of shrimp. Shrimp is very low in total fat, yet it has a high cholesterol content (about 200 milligrams in 3.5 ounces, or 12 large boiled shrimp). Some people have avoided eating shrimp precisely because of its high cholesterol content. However, based on research involving shrimp and blood cholesterol levels, avoidance of shrimp for this reason does not seem justified.

* 175 gr shrimp, cooked, de-veined and peeled
* 1 large tomato, peeled, cut in small cubes
* 1/2 cubanelle pepper, cut in small pieces. (Cubanelle peppers are light green to yellow colored with a sweet and mild flavor. They are like an elongated bell pepper).
* 2 fresh green onions, chopped, white parts only
* 1 garlic clove, chopped
* 2 tbsp cream
* 1 tsp butter
* Salt
* Pepper
* Topping:
* 1 tsp butter
* 2 tbsp flour
* 100 ml milk, warm
* 1/4 cup Mozzarella cheese, grated

Preparation

- Mix all the ingredients in a small bowl. Divide into 2 individual ovenproof bowls. Put aside.

- To make the topping melt the butter in a small pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. (It is possible to use an egg beater).

- Turn the heat off. Toss the grated cheese in it. Cover the shrimp with this topping in the bowls.(Please note that if you use cold milk, the sauce may curdle).

- Place the bowls on the oven tray. Preheat to 200 C (400 F). Cook until the tops take a golden colour.