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This divine garlic shrimp gratin turns basic ingredients into a lavish seafood treat that feels straight from a cozy French café. Plump shrimp swimming in velvety sauce topped with a crispy cheese crust makes for the ultimate comfort meal that's surprisingly quick to whip up.
I stumbled upon this creation while trying to jazz up some frozen shrimp from my freezer stash. What started as a simple kitchen cleanup has turned into my favorite impressive meal for unexpected visitors. I'm always blown away by how the garlic flavor weaves through every bite.
Ingredients
- 1 lb (450g) shrimp: Shell removed and cleaned. While fresh gives the richest taste, thawed frozen ones work great too.
- 2 tbsp butter: Go for unsalted so you can tweak the saltiness yourself.
- 3 cloves garlic: Finely chopped. Grab ones with tight skins that feel heavy for their size.
- 1 cup heavy cream: The key to that smooth, rich sauce that makes everyone ask for seconds.
- ½ cup grated Parmesan cheese: Grate it yourself for smoother melting and better flavor than store-bought stuff.
- ½ cup shredded mozzarella cheese: Creates those tempting cheese pulls when you dig in.
- ¼ cup breadcrumbs: Try panko breadcrumbs if you want extra crunch on top.
- 1 tbsp olive oil: Something good quality will boost those tasty Mediterranean notes.
- 1 tsp dried oregano: Give it a quick crush in your fingers to wake up its flavors.
- Salt and pepper to taste: The fresh ground stuff really does taste better.
- 1 tbsp chopped parsley for garnish: Brings a pop of color and fresh taste against the richness.
Step-by-Step Instructions
- Warm Up Your Oven:
- Get it running at 375°F (190°C) while you handle the rest of your prep. This helps everything cook evenly and gets you that gorgeous golden top.
- Get Your Garlic Going:
- Slowly melt your butter in a big pan over medium heat. Toss in your chopped garlic and cook about 30 seconds until you can smell it but before it browns. This sets up all the yummy flavors.
- Handle the Shrimp:
- Put your shrimp in with the garlicky butter, add some salt and pepper, and cook just till they turn pink – about 2-3 minutes. Don't cook them all the way since they'll finish in the oven. They should be just barely done now.
- Put It All Together:
- Move your shrimp mixture to a flat baking dish, spreading them out evenly. Pour cream over everything so the shrimp are mostly covered. The cream will bubble down while baking to make that amazing sauce.
- Make It Crunchy:
- Scatter both cheeses over the top, then sprinkle with breadcrumbs. Drizzle olive oil on everything and finish with oregano. These layers will turn into that irresistible crunchy, cheesy top.
- Bake It Up:
- Stick your dish in the hot oven for 15-20 minutes. Look for a golden brown surface with bubbling edges. The sauce should thicken but stay creamy.
- Add Final Touches:
- Take it out and let it sit for 2 minutes before sprinkling fresh parsley on top. This short rest lets the sauce settle and get a bit thicker.
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I've played around with many cheese combos over time, but always end up back with Parmesan and mozzarella. We have a family tradition of cooking this on Christmas Eve, and everyone races to grab the crispy cheese bits from the sides of the dish. Those crunchy edges are absolutely priceless.
Make Ahead Options
You can get this dish ready up to the baking part several hours early. Just cover your assembled dish with plastic wrap and pop it in the fridge. When you're ready to eat, take it out about 30 minutes before baking so it can warm up a bit, then cook as normal, adding about 5 extra minutes to the baking time.
Serving Suggestions
This gratin can totally stand on its own, but it goes wonderfully with other foods too. Try it over some buttered angel hair pasta, with a chunk of crusty French bread for soaking up sauce, or next to a simple arugula salad with lemon dressing to balance the richness. For drinks, it works beautifully with a light Chardonnay or a crisp Pinot Grigio.
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Clever Swaps
You can easily switch things up based on what's in your kitchen. Tiny bay scallops work great instead of shrimp, or mix both for an extra special seafood treat. If you can't do dairy, coconut cream makes a tasty stand-in for heavy cream and adds a hint of tropical flavor. For folks watching carbs, crushed pork rinds make an amazing crispy topping that fits perfectly with keto eating plans.
Frequently Asked Questions
- → What kind of shrimp works best?
Both fresh and frozen shrimp are fine, but make sure they’re thawed, peeled, and deveined for ideal results.
- → Can this be prepped in advance?
Absolutely! You can get everything ready beforehand and refrigerate. Just pop it in the oven when you're ready to serve.
- → What pairs well with this shrimp bake?
Try pairing it with toasted bread, fluffy rice, or fresh pasta to soak up the sauce. A light green salad also works nicely.
- → Any substitution options?
You can swap heavy cream for a lighter alternative or dairy-free cream. Switch up the cheese with Gruyère or cheddar if you’d like.
- → How do I keep shrimp from overcooking?
Sauté the shrimp briefly until they’re pink, about 2-3 minutes. They’ll finish cooking through in the oven.