1 lb of shrimp4 potatoes1 tablespoon of mustardParsley (to taste)Salt (to taste)Pepper (to taste)Lemon juice (to taste)Bechamel sauce:1 cup of milk1 and 1/2 tablespoons of butter1 and 1/2 tablespoons of flourSalt (to taste)
Preparation
Peel the shrimp , clean them and season with salt, pepper lemon juice and put aside.
Cook the potatoes with the peel in salted water, then peel them and allow them to cool and cut them in slices and set aside.
Prepare the béchamel the usual way; melt the butter, add the flour, season with a little salt, then add the hot milk, stirring until creamy.
Grease a baking dish and alternate the potato slices with the shrimp overlapping them lightly, brush with mustard and drizzle with the béchamel sauce, bake in a preheated oven at 180C or 350F for about 20 minutes or until golden brown.