Garlic Shrimp Gratin
A luxurious dish featuring succulent shrimp, aromatic garlic, and a crispy cheese topping, perfect for any occasion.
Ingredients
For the Shrimp Base
- 2 pounds large shrimp, peeled and deveined (tails optional)
- 8 cloves garlic, minced (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh parsley, finely chopped
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 shallots finely diced
- 1 cup heavy cream
- ½ cup seafood stock or chicken broth
- 2 tablespoons dry white wine (such as Sauvignon Blanc)
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
For the Gratin Topping
- 1 cup grated Gruyère cheese Can be replaced with Swiss cheese or Emmental
- ½ cup Parmigiano-Reggiano, freshly grated
- ½ cup panko breadcrumbs Can be substituted with regular breadcrumbs mixed with a teaspoon of olive oil.
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine peeled and deveined shrimp with minced garlic, 2 tablespoons olive oil, lemon juice, salt, pepper, and red pepper flakes. Gently toss until all shrimp are evenly coated with the marinade. Let sit for 10 minutes.
Sauté the Shrimp
- Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil.
- Working in batches, cook the shrimp for about 1 minute per side until they’re pink but not fully cooked through. Transfer shrimp to a plate.
Prepare the Cream Sauce
- In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Add the diced shallots and sauté until translucent.
- Pour in the white wine and let it simmer for 1-2 minutes.
- Add the seafood stock, heavy cream, Dijon mustard, and dried thyme. Stir to combine and bring to a gentle simmer, cooking for 5-7 minutes.
Assemble the Gratin
- Arrange the partially cooked shrimp in a single layer in a baking dish.
- Pour the cream sauce evenly over the shrimp and sprinkle half the parsley.
Prepare the Gratin Topping
- In a medium bowl, combine the grated Gruyère, Parmigiano-Reggiano, panko breadcrumbs, melted butter, garlic powder, and fresh thyme leaves.
Top and Bake
- Evenly distribute the cheese mixture over the shrimp and sauce.
- Bake for 12-15 minutes until the topping is golden brown.
- For an extra crispy top, broil for the final 1-2 minutes.
Serve
- Remove from the oven and let stand for 5 minutes.
- Garnish with remaining parsley and serve hot.
Notes
For maximum flavor absorption, marinate shrimp for up to 30 minutes. Use low-sodium stocks to manage salt levels.