INDICA INSTITUTE

Corn and Shrimp Gratin Ingredients * 2 lb Argentinian shrimp, peeled and butterflied * 3 to 4 cobs of corn, husked and washed, kernels sliced off * 1/2 sourdough baguette, torn into small bite-size pieces * Big handful of tarragon, roughly chopped * 5 green onions, white and light green parts, diced * 1 to 1 1/2 cups cream * 150 g Parmigiano Reggiano, finely grated * 60 g butter, plus more for the pan * Big handful of chives, finely diced * Salt * Pepper * Cayenne pepper Equipment * Large bowl * Large rondeau or gratin dish * Box grater or microplane Method * Set your oven to 450F. * In a large bowl, combine the shrimp, corn, torn sourdough, tarragon and green onions. Season with salt, pepper and cayenne. * Pour in the cream and toss everything together. Taste and adjust the salt. * Butter a large rondeau or gratin dish generously. * Transfer the mixture to the dish and spread it out evenly. * Cover the top with the grated Parmigiano Reggiano. * Tear the butter into pieces and dot it over the cheese. * Bake for about 20 minutes, until bubbling and browned on top. * Scatter the finely diced chives over the top. * Serve in bowls with a spoon.