Delicious Garlic Shrimp Gratin

This garlic shrimp gratin blends French elegance with comforting indulgence, creating a dish that's both sophisticated and deeply satisfying. The combination of tender shrimp enrobed in a garlic-infused cream sauce, topped with a golden, crispy crust, makes this dish truly special. It's the kind of recipe that feels fancy but is actually quite simple to master.

I discovered this recipe during my exploration of French gratins and have since adapted it countless times. The key breakthrough was realizing that pre-cooking the shrimp briefly ensures they stay tender in the final dish.

Essential Ingredients Guide

• Shrimp: Choose medium to large size (16-20 count), fresh or properly thawed.
• Garlic: Fresh cloves only; pre-minced won't provide the same depth.
• Heavy Cream: Full-fat is essential for the right consistency.
• Mozzarella: Fresh, whole-milk mozzarella melts beautifully.
• Parmesan: Freshly grated provides better texture and flavor.
• Panko Breadcrumbs: These create a lighter, crispier top than regular breadcrumbs.
• Fresh Parsley: Adds brightness to the rich dish.

Detailed Cooking Instructions

Step 1: Preparing Your Base

Heat oven to exactly 375°F (190°C). Butter your baking dish generously. Mince garlic while butter melts in a skillet. Keep ingredients at room temperature for even cooking.

Step 2: Perfecting the Shrimp

Pat shrimp completely dry before cooking. Heat butter until foamy but not brown. Add garlic and cook just until fragrant. Arrange shrimp in a single layer. Cook just until they start to turn pink. Remove immediately to prevent overcooking.

Step 3: Creating the Cream Sauce

Warm cream slightly before adding cheese. Stir in cheeses gradually to prevent clumping. Season carefully - remember, Parmesan adds saltiness. The sauce should coat the back of a spoon.

Step 4: Assembly and Topping

Layer shrimp evenly in prepared dish. Pour sauce to just cover the shrimp. Mix panko with remaining Parmesan. Sprinkle topping evenly. Drizzle with melted butter.

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The sauce is my favorite part of this dish. I've learned that taking time to gradually incorporate the cheese results in a silky-smooth texture that perfectly coats each shrimp.

Temperature and Timing

Getting the timing right is crucial for perfect shrimp gratin. I always watch for the edges to bubble while maintaining a creamy center. If you're planning to broil for extra crispiness, do it just before serving to ensure the topping stays crunchy.

Make-Ahead Options

You can prepare components in advance: sauté the shrimp and make the cream sauce separately, then assemble and add the topping just before baking. This makes it perfect for entertaining or busy weeknights.

Serving Suggestions

I love serving this with crusty bread to soak up the rich sauce. A simple green salad dressed with lemon vinaigrette provides a perfect contrast to the creamy gratin. For special occasions, I might add roasted asparagus or haricots verts.

Creative Variations

While the classic version is wonderful, I sometimes add sautéed mushrooms or spinach for extra depth. During summer, I might include fresh herbs from my garden - tarragon is particularly lovely with shrimp.

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This gratin has become my go-to dish for elegant dinners that don't require hours in the kitchen. The way the crispy topping gives way to succulent shrimp and creamy sauce creates a memorable dish that feels special every time. Whether served for a romantic dinner or a family gathering, it never fails to impress while being surprisingly simple to prepare.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking. Make sure to remove the tails for easier eating.

→ How do I know when the gratin is done?

The top should be golden brown and bubbly, and you'll see the sauce simmering around the edges.

→ Can I make this ahead of time?

You can prepare the shrimp and sauce up to a day ahead, then add the topping and bake just before serving.

→ What can I serve with this?

Crusty bread, rice, or pasta work great. Add a green salad or steamed vegetables on the side.

→ Can I use different cheese?

Yes, try Gruyere or fontina instead of mozzarella. Just make sure to use a cheese that melts well.