Entree: French Guiana – Central Culinary Region – Gratin de Papaye Verte (Green papaya gratin)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) canned coconut milk
- 1/2 tsp (2.5 g) colombo powder or mild curry powder
- 1/4 tsp (1 g) ground cumin
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 lb (454 g) green papaya, peeled, seeded and sliced 1/4 inch (6 mm) thick
- 12 medium shrimp, peeled and deveined, approx. 12 oz (340 g)
- 1 small yellow onion, finely chopped — about 1/2 cup (80 g)
- 2 cloves garlic, minced — about 6 g
- 1 tbsp (15 ml) neutral oil (vegetable or peanut)
- 1/2 cup (50 g) grated Gruyère or Emmental cheese
- 1/4 cup (25 g) plain breadcrumbs
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Butter a 9x9-inch (23x23 cm) baking dish.
2. Bring a pot of salted water to a simmer. Add the sliced green papaya and blanch for 3–4 minutes until just tender but not falling apart. Drain and set aside to cool slightly.
3. In a skillet over medium heat, warm the oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and cook 30 seconds more. Add the shrimp, season lightly with salt and pepper, and sauté just until they begin to turn pink, about 1–2 minutes per side. Remove shrimp and set aside.
4. Make the coconut béchamel: in a saucepan over medium heat melt the butter. Stir in the flour and cook 1–2 minutes to form a roux. Gradually whisk in the milk and coconut milk, bringing to a gentle simmer until thickened, 4–5 minutes. Whisk in colombo powder, cumin, 1/2 tsp salt and black pepper; adjust seasoning to taste.
5. Assemble the gratin: spread a thin layer of béchamel over the bottom of the prepared dish. Arrange half the papaya slices in an even layer, top with half the shrimp and a third of the béchamel. Repeat with remaining papaya and shrimp, pour over remaining béchamel, and smooth the top.
6. Mix the grated cheese with the breadcrumbs and sprinkle evenly over the gratin. Bake uncovered until bubbling and the top is golden brown, 20–25 minutes.
7. Let rest 5 minutes, then garnish with chopped parsley or chives and serve hot as a hearty Creole entree.