Of course. A rich and velvety gratin combining tender shrimp is a luxurious and impressive dish, perfect for a special occasion. The key is a decadent sauce that coats the shrimp, topped with a beautifully browned, cheesy crust.
Here is a recipe that delivers exactly that.
Shrimp Gratin with a Velvety Parmesan Cream Sauce
This recipe creates a creamy, flavorful sauce that perfectly complements the sweet shrimp, all under a golden, bubbly cheese topping.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
For the Shrimp & Base:
· 1 lb (450g) large shrimp (16/20 or 21/25 count), peeled and deveined
· 2 tablespoons butter, divided
· 1 shallot, finely minced
· 2 cloves garlic, minced
· ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional*
· Salt and freshly ground black pepper
· ½ teaspoon smoked paprika (adds depth)
For the Velvety Sauce:
· 3 tablespoons butter
· 3 tablespoons all-purpose flour
· 1 ½ cups whole milk, warmed
· ½ cup heavy cream
· ½ cup chicken or seafood broth
· 1 cup freshly grated Gruyère cheese, divided
· ½ cup freshly grated Parmesan cheese, divided
· 1 tablespoon Dijon mustard
· 1 tablespoon fresh lemon juice
· 2 tablespoons fresh parsley, chopped, plus more for garnish
· Pinch of cayenne pepper (optional, for a subtle kick)
For the Topping:
· ½ cup Panko breadcrumbs
· 1 tablespoon melted butter
· 1 tablespoon chopped fresh parsley
*If not using wine, substitute with an additional ¼ cup of broth.
Instructions
- Prep and Sauté Shrimp: Pat the shrimp dry and season with salt, pepper, and smoked paprika. In a large skillet, heat 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. They do not need to be fully cooked through. Remove immediately to a plate to prevent overcooking.
- Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced shallot and cook until soft and translucent (about 3-4 minutes). Add the garlic and cook for another 30 seconds until fragrant. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it reduce by half.
- Make the Roux: Preheat your oven to 400°F (200°C). In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is bubbly and smells slightly nutty. This is your roux.
- Create the Velvety Sauce: Gradually whisk in the warm milk, heavy cream, and broth. Continue whisking constantly until the sauce is smooth and begins to thicken. Let it simmer gently for 2-3 minutes until it coats the back of a spoon.
- Finish the Sauce: Reduce the heat to low. Stir in ¾ cup of the Gruyère and ¼ cup of the Parmesan until melted and smooth. Stir in the Dijon mustard, lemon juice, 2 tablespoons of parsley, and the optional cayenne. Taste and adjust seasoning with salt and pepper.
- Combine: Gently fold the cooked shrimp (and any accumulated juices) and the shallot/garlic mixture from the skillet into the velvety sauce.
- Assemble the Gratin: Pour the entire shrimp and sauce mixture into a lightly buttered 9-inch baking dish or gratin dish (or individual ramekins).
- Add Topping and Bake: In a small bowl, combine the Panko breadcrumbs, melted butter, the remaining Gruyère and Parmesan, and 1 tablespoon of parsley. Sprinkle this mixture evenly over the top. Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the top is golden brown and crisp.
- Serve: Let the gratin rest for 5 minutes before serving. Garnish with additional fresh parsley. Serve immediately with crusty bread to soak up every bit of the incredible sauce.
Tips for a Perfect, Velvety Gratin
· Don’t Overcook the Shrimp: This is the #1 rule. Searing them just until pink ensures they remain tender and juicy after baking. They will finish cooking in the oven.
· Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grating your own cheese ensures a silky-smooth melt.
· Warm Your Liquids: Adding warm milk and cream to the roux helps prevent lumps and encourages a smooth, velvety texture.
· Gruyère is Key: Gruyère cheese melts beautifully and has a wonderful nutty, slightly salty flavor that pairs perfectly with seafood. If you must substitute, use Swiss, Comté, or a good Fontina.
· The Panko Topping: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, creating a superior, crisper topping.
This dish is the epitome of elegant comfort food. Enjoué