1 can or 250 g. Icelandic shrimp
1/4 c. (1/2 dl.) cream
3 1/2 oz. (10 g.) Gouda cheese, grated
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
Pepper to taste
1 tbsp. lemon juice
1/2 dl. white wine

Bring the cream and cheese to the boil, stirring constantly. Add the wine and lemon juice. Allow to cool and add mayonnaise and mustard. Place the shrimp in two gratin dishes; pour over the sauce and brown under the grill for 4-6 minutes to get a nice golden crust. Serve immediately with toast and butter or garlic bread.