Delicious Garlic Shrimp Gratin

This hearty garlic shrimp gratin has been my go-to impressive dish for years, combining succulent shrimp with a rich, cheesy topping that never fails to impress guests at my dinner table.

I first made this dish during a last-minute dinner party when I had to improvise with what was in my freezer. The rave reviews convinced me to keep it in my regular rotation, and now my friends specifically request it when they visit.

Ingredients

• Medium-sized shrimp: Fresh delivers the best flavor but properly thawed frozen works wonderfully too
• Fresh garlic cloves: The foundation of this dish so use the freshest you can find
• Unsalted butter: Allows you to control the saltiness while adding richness
• Heavy cream: Creates that luxurious texture that makes this dish so comforting
• Mozzarella cheese: Provides that perfect melt and stretchy texture
• Parmesan cheese: Adds depth and a nutty saltiness that enhances the seafood
• Panko breadcrumbs: Creates the essential crispy golden topping
• Salt and pepper: Basic seasoning that enhances all the other flavors
• Fresh parsley: Adds brightness and color to the finished dish

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375°F ensuring it reaches full temperature before adding your gratin. Use the middle rack for even heat distribution.

Create the Garlic Base:

Melt butter in a large skillet over medium heat until it begins to foam. Add minced garlic and cook for exactly 1 minute stirring constantly to prevent burning. The garlic should become fragrant but not brown which would create bitterness.

Cook the Shrimp:

Add shrimp to the garlic butter mixture in a single layer if possible. Season with salt and pepper then cook until they just turn pink and start to curl about 2 minutes per side. Be careful not to overcook as they will continue cooking in the oven.

Prepare the Cream Mixture:

In a mixing bowl combine the heavy cream mozzarella and half the Parmesan cheese until well incorporated. Gently fold in the cooked shrimp with its garlic butter ensuring even distribution of flavors.

Assemble the Gratin:

Transfer the entire mixture to a greased baking dish spreading it evenly. Mix remaining Parmesan with panko breadcrumbs and sprinkle this mixture over the top creating an even layer for that perfect crispy crust.

Bake to Perfection:

Place in the preheated oven and bake for 20-25 minutes until the top becomes golden brown and the edges begin to bubble. For extra color you can broil for the final minute but watch carefully to prevent burning.

Rest and Serve:

Allow the gratin to rest for 5 minutes before serving which helps the sauce thicken slightly. Garnish with fresh chopped parsley just before bringing to the table.

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My favorite thing about this gratin is how the garlic infuses every element with its beautiful aroma. I remember serving this at my sister's birthday dinner last year and everyone fell silent for the first few bites just savoring the flavors. Even my nephew who normally avoids seafood asked for seconds.

Storing Your Leftovers

Refrigerate any leftover gratin in an airtight container for up to two days. The flavors actually continue to develop overnight making this dish sometimes even better the next day. To reheat cover with foil and warm in a 350°F oven until heated through removing the foil for the last few minutes to re-crisp the top. Avoid microwaving if possible as it can make the shrimp rubbery and the topping soggy.

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Smart Substitutions

The beauty of this recipe lies in its flexibility. If you are watching calories try using half-and-half instead of heavy cream. Need a gluten-free option? Replace panko with crushed gluten-free crackers or almond flour mixed with a bit of olive oil. Seafood lovers can also add scallops or chunks of firm white fish alongside the shrimp for an impressive seafood medley gratin that elevates the dish even further.

Serving Suggestions

This gratin pairs wonderfully with simple sides that complement without competing. A crisp green salad dressed with lemon vinaigrette provides refreshing contrast to the rich gratin. Crusty French bread is essential for soaking up every last bit of the garlic cream sauce. For a complete meal consider serving over a small portion of angel hair pasta or alongside roasted asparagus. When entertaining I often prepare individual portions in ramekins for an elegant presentation that always impresses guests.

Frequently Asked Questions

→ Can I use frozen shrimp for garlic shrimp gratin?

Yes, frozen shrimp work well. Just ensure they are fully thawed and patted dry before cooking for the best texture and flavor.

→ What type of cheese is best for this dish?

A mix of mozzarella and Parmesan provides the ideal balance of creaminess and saltiness. Feel free to experiment with other cheeses like Gruyère or cheddar if desired.

→ How can I make this dish lighter?

Substitute heavy cream with Greek yogurt or half-and-half, and use less cheese to reduce the richness. The flavor will still shine!

→ What side dishes pair well with garlic shrimp gratin?

Serve it with a crisp side salad, steamed vegetables, or crusty bread for a well-rounded, satisfying meal.

→ Can I prepare this dish in advance?

Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Bake just before serving for the best results.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.