Of course! A rich and velvety gratin combining tender shrimp is the epitome of elegant comfort food. It’s a dish that feels luxurious but is surprisingly straightforward to make.
Here is a recipe designed to deliver on that promise of a creamy, decadent, and perfectly cooked shrimp gratin.
Rich & Velvety Shrimp Gratin
This recipe uses a classic béchamel sauce as the base, enriched with cheese and aromatics, creating a luscious blanket for sweet, tender shrimp. The buttery, crispy breadcrumb topping provides the perfect contrast.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
For the Shrimp & Base:
· 1 lb (450g) large shrimp (26/30 count), peeled and deveined
· 2 tbsp unsalted butter, divided
· 1 shallot, finely minced
· 2 cloves garlic, minced
· 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or substitute with seafood stock
· Salt and freshly ground black pepper
· 1 tbsp fresh parsley, chopped
For the Velvety Sauce:
· 3 tbsp unsalted butter
· 3 tbsp all-purpose flour
· 1 ½ cups whole milk, warmed
· 1/2 cup heavy cream
· 1/2 cup freshly grated Gruyère cheese (or Comté, or a sharp white cheddar)
· 1/4 cup freshly grated Parmesan cheese
· A pinch of freshly grated nutmeg
· Salt and white pepper (to taste)
For the Topping:
· 1/2 cup Panko breadcrumbs
· 2 tbsp freshly grated Parmesan cheese
· 1 tbsp melted butter
· 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Shrimp: Pat the shrimp completely dry with paper towels. Season lightly with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp to a plate immediately to stop the cooking process.
- Build the Aromatic Base: In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of butter. Add the minced shallot and cook until softened (about 2-3 minutes). Add the garlic and cook for another 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer until reduced by half. Remove from heat and set aside.
- Create the Velvety Béchamel: In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a pale golden paste (this is a roux—don’t let it brown). Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Continue to cook, whisking constantly, until the sauce thickens and comes to a gentle simmer.
- Finish the Sauce: Remove the sauce from the heat. Stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with a pinch of nutmeg, salt, and white pepper. Stir in the shallot and wine mixture from the skillet. Your sauce should be thick, smooth, and velvety.
- Combine Shrimp and Sauce: Gently fold the cooked shrimp and 1 tablespoon of parsley into the sauce. Taste and adjust seasoning if needed.
- Assemble the Gratin: Preheat your oven to 400°F (200°C). Pour the shrimp and sauce mixture into a shallow baking dish (like a 9-inch pie dish or a small oval gratin dish).
- Make the Topping: In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of Parmesan, melted butter, and parsley. Mix until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the shrimp and sauce.
- Bake to Perfection: Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the topping is a deep golden brown. If the top browns too quickly, you can tent it loosely with foil.
- Rest and Serve: Let the gratin rest for 5 minutes before serving. This allows the sauce to set slightly. Garnish with extra fresh parsley.
Tips for a Perfect Shrimp Gratin
· Don’t Overcook the Shrimp: This is the #1 rule. Searing them first and then just warming them through in the oven ensures they remain tender and not rubbery.
· Warm Your Milk: Adding warm milk to the roux helps prevent a lumpy sauce.
· Cheese Choice: Gruyère is classic for a reason—it’s nutty, flavorful, and melts beautifully. A good sharp white cheddar is a fantastic substitute.
· The Topping is Key: Panko breadcrumbs provide a lighter, crispier texture than traditional breadcrumbs. Pressing the topping down lightly with a spoon helps it form a delicious crust.
· Elevate It:
· Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms with the shallots for an earthy, deep flavor.
· A Touch of Luxury: Add 2-3 tablespoons of cognac or brandy to the skillet after deglazing with wine for an extra layer of richness.
· Lobster or Scallop Blend: Replace half the shrimp with an equal weight of lobster meat or bay scallops.
This gratin is sublime served with:
· Crusty French bread to soak up every bit of the sauce.
· Steamed asparagus or haricots verts.
· A simple green salad with a sharp vinaigrette to cut through the richness.
Enjoy your incredibly rich, velvety, and elegant meal