Shrimps, Egg and Tomato Bake Recipe

Ingredients : Serves 4

225 g/8 oz cooked, peeled shrimps
2 hard-boiled (hard-cooked) eggs, sliced

4 tomatoes, skinned and sliced
50 g/2 oz/0.25 cup butter or margarine

40 g/1.5 oz plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups milk, warmed
50 g/2 oz/0.5 cup Cheddar or other strong cheese, grated
Salt and freshly ground black pepper

15 ml/1 tbsp single (light) cream
Crusty bread and a green salad, to serve

Method :

Arrange layers of shrimps and egg and tomato slices in a greased ovenproof dish. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the sauce thickens. Remove from the heat and stir in half the cheese. Season to taste and stir in the cream. Pour the sauce over the dish and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until heated through and golden brown on top. Serve with crusty bread and a green salad.