Description
This Garlic Shrimp Gratin is a creamy, cheesy baked dish featuring perfectly sautéed shrimp smothered in a garlic-infused white wine cream sauce, topped with mozzarella and a crunchy olive oil breadcrumb crust. It’s a quick and elegant seafood casserole perfect for a casual weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp and Sauce
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60 ml) dry white wine or chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 tsp paprika (optional)
Topping
- 1/4 cup (60 g) shredded mozzarella cheese
- 1/2 cup (50 g) breadcrumbs (preferably freshly made)
- 1 tbsp olive oil
- Chopped fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Prepare the Shrimp: In a skillet over medium heat, melt the unsalted butter. Add the peeled and deveined shrimp and cook for 1 to 2 minutes per side until they turn pink but are slightly undercooked. Remove shrimp from the skillet and set aside.
- Make the Sauce: Using the same skillet, sauté the minced garlic until fragrant, about 30 seconds to a minute. Pour in the dry white wine or chicken broth and let it simmer for 1 to 2 minutes to reduce slightly. Stir in the heavy cream and allow it to simmer gently for 2 to 3 minutes. Mix in the grated Parmesan cheese and paprika if using, stirring until the sauce is smooth and creamy.
- Assemble the Gratin: Arrange the cooked shrimp evenly in the prepared baking dish. Pour the creamy garlic sauce over the shrimp, ensuring they are well coated. Sprinkle the shredded mozzarella cheese evenly on top of the dish.
- Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs with olive oil, mixing until the crumbs are evenly coated. Sprinkle this breadcrumb mixture evenly over the top of the dish to create a golden, crunchy topping.
- Bake and Serve: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, or until the dish is bubbly and the breadcrumb topping has turned golden brown. Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.
Notes
- You can substitute the dry white wine with additional chicken broth or vegetable broth if preferred or to keep it non-alcoholic.
- For extra crunchy topping, use freshly made breadcrumbs from day-old bread.
- Make sure not to overcook the shrimp in the skillet since they will finish cooking in the oven during baking.
- Pair this gratin with a fresh green salad or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven to preserve the crust.
