Shrimp and Asparagus Clafoutis
4 large fresh eggs, room temperature
1/3 cup butter or dairy free alternative (we used earth Balance,) melted and cooled, plus extra to butter dish
1 cup all-purpose flour (we used Bob’s Redmill Gluten Free 1-1)
1 cup milk or plant milk
¾ teaspoon salt or sea salt
½ teaspoon white pepper
1 teaspoon dried dill or a tablespoon of fresh dill, snipped or chopped
2 tablespoons of freshly snipped chives
1 bunch of asparagus spears, stems snapped or peeled, sliced in 2” pieces
2 cups precooked shrimp, tails removed
Heat oven to 400F. Beat the eggs with a whisk until they are starting to become frothy. Slowly add the melted butter, whisking to incorporate. Add the flour, salt, pepper, and dill, and whisk until the batter is completely combined. Add the milk a little at a time and whisk well. The batter should be smooth and thick.
Butter or grease a ceramic baking dish, a large cake pan or pie dish, or an oven safe skillet. Place the shrimp and asparagus in the bottom of the pan. Pour the batter over top. Bake for 30 or 35 minutes for gluten and dairy free, 35-40 minutes for regular flour and dairy, until lightly browned and set. Let sit at least 15 minutes before cutting and serving.