Garlic Shrimp Gratin: A Cheesy, Flavor-Packed Delight
Indulge in the creamy, cheesy goodness of Garlic Shrimp Gratin! This dish features tender shrimp, a rich garlic-infused sauce, and a crispy golden breadcrumb topping—perfect for any meal.
Ingredients
For the Gratin:
- 1 lb medium shrimp peeled and deveined
- 4 cloves garlic minced
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley for garnish
For the Topping:
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Sauté Garlic and Shrimp: In a large skillet over medium heat, melt 3 tablespoons of butter. Add minced garlic and sauté until fragrant (about 1 minute). Toss in the shrimp, season with salt, pepper, and red pepper flakes, and cook for 3–4 minutes until pink. Remove from heat.
- Prepare the Gratin Mixture: In a mixing bowl, combine heavy cream, mozzarella cheese, and half the Parmesan cheese. Stir in the cooked shrimp mixture and mix well.
- Assemble the Dish: Pour the shrimp mixture into the greased baking dish, spreading evenly.
- Make the Topping: In a small bowl, combine panko breadcrumbs, remaining Parmesan cheese, and melted butter. Sprinkle evenly over the shrimp mixture.
- Bake Until Golden: Place in the oven and bake for 20–25 minutes, or until the topping is golden brown and the gratin is bubbling around the edges.
- Garnish and Serve: Remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley and serve hot with crusty bread or a fresh salad.
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs or crushed crackers.
- Swap mozzarella for Gruyère or cheddar for a richer cheese flavor.
- Add a squeeze of lemon juice before serving for extra freshness.
- Store leftovers in an airtight container in the fridge for up to 2 days.