Oh, friends! Let me tell you about one of my favorite recipes that brings together the most incredible flavors of garlic, butter, and succulent shrimp. Growing up, shrimp scampi over linguine was my ultimate comfort food – the kind of meal that made any day better. But lately, I’ve been craving something a bit lighter while keeping all those amazing flavors I love. That’s how this shrimp gratin was born, and trust me, it’s absolutely heavenly!
Picture this: perfectly cooked extra large shrimp nestled beneath a golden, garlicky topping that’s baked until just crispy. Every bite is pure bliss, reminding me of those cozy family dinners, but with an elegant twist that makes it perfect for entertaining. If you love my Brazilian coconut chicken, you’ll appreciate how this dish also transforms simple ingredients into something spectacular.
Why You’ll Love This Recipe
Let me count the ways you’re going to fall head over heels for this shrimp gratin! First, that topping – oh my goodness, that topping! It’s like a buttery cloud of roasted garlic goodness that becomes perfectly crispy in the oven. The way it blankets those juicy shrimp underneath is just magical.
What makes this recipe extra special is its versatility. You can serve it in individual ramekins for an elegant dinner party presentation (I use 5-inch ones), or combine everything in a 9×13 pan for family-style serving. It’s fancy enough for holiday entertaining but simple enough for a weeknight dinner when you’re craving something special.
The best part? While it looks like something from a high-end restaurant, it’s surprisingly straightforward to prepare. You don’t need any fancy techniques or hard-to-find ingredients – just good quality shrimp, some pantry staples, and about 30 minutes of your time. The white wine adds such lovely depth to the dish, and when paired with a crisp glass of the same wine you used for cooking? Pure perfection!
Ingredients Overview
Let me walk you through everything you’ll need to make this incredible shrimp gratin! Each ingredient plays an important role in creating that perfect balance of flavors and textures.
The Star Players:
• Extra Large Shrimp (16-20 count) – These beauties are the foundation of our dish. The larger size prevents overcooking and gives that perfect meaty bite. Feel free to use frozen (thawed) if fresh isn’t available.
• White Wine – Creates a flavorful bath for the shrimp and adds wonderful depth. I use Pinot Grigio, but any dry white wine works beautifully. For a non-alcoholic version, try seafood stock mixed with a splash of lemon juice.
• Olive Oil – We’re using this liquid gold to create that silky, mayonnaise-like topping. Make sure to use good quality oil since it’s such a key flavor.
• Seasoned Breadcrumbs – These bring the perfect crunch and golden color. I love using Italian-style breadcrumbs, but panko mixed with herbs works wonderfully too.
Just like my hot honey chicken, the magic is in the garlic-butter combination!
Success Tips & Tricks
Let’s talk about making this gratin absolutely perfect every time:
• Pat those shrimp dry! Extra moisture is the enemy of a crispy topping. Just like when making chicken ranch wraps, getting rid of excess moisture is key.
• Room Temperature Ingredients – Let your white wine come to room temp before using. Cold wine can make the olive oil seize up when making the topping.
• Don’t Overcrowd – Whether using individual ramekins or a large dish, give those shrimp some space! Overcrowding leads to steaming instead of proper browning.
• Watch The Time – Shrimp can go from perfect to rubbery in minutes. When you see them turning pink and starting to curl, they’re almost done. The residual heat will finish cooking them.
Pro Tip: If your topping starts browning too quickly but the shrimp aren’t quite done, lay a piece of foil loosely over the top to prevent burning while the shrimp finish cooking.
Step-by-Step Instructions
First, preheat your oven to 400°F (204°C). Grab your ramekins or a 9×13 baking dish and lightly grease with butter or cooking spray. In a mixing bowl, combine extra large shrimp and white wine. Let them mingle while you prepare the topping.
For the buttery topping that makes this dish utterly irresistible (and reminds me of my beloved crispy butter chicken), here’s what you’ll do:
- In a food processor, combine:
- 1 cup olive oil
- 4 cloves roasted garlic
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- Pulse until the mixture becomes creamy and emulsified, similar to mayonnaise
- Transfer to a bowl and fold in 11⁄2 cups seasoned breadcrumbs until well combined
Now for assembly:
- Arrange the wine-soaked shrimp in your baking vessel(s)
- Generously spread the garlic-breadcrumb mixture over the shrimp
- Bake for 14-15 minutes until the topping turns golden and crispy
Pro tip: Watch carefully during the last few minutes – you want that perfect golden-brown crust without overcooking the shrimp!
Recipe Variations
This versatile topping works beautifully on other proteins and vegetables. Try it on cajun-spiced chicken for a delicious twist, or even atop crispy salmon fillets.
Some of my favorite variations include:
- Swapping shrimp for scallops
- Adding lemon zest to the breadcrumb mixture
- Incorporating fresh herbs like dill or tarragon
- Using panko breadcrumbs for extra crunch
Perfect Pairings: Serve alongside roasted asparagus, sautéed spinach, or a fresh green salad. A crisp Pinot Grigio or Sauvignon Blanc makes the perfect wine pairing!
Frequently Asked Questions
Can I make this shrimp gratin ahead of time?
While I always prefer serving this dish fresh from the oven (just like my favorite skillet recipes), you can prep components ahead! Mix the topping and store it separately in the fridge for up to 24 hours. When ready to serve, simply assemble and bake. The results will still be absolutely scrumptious!
Can I use frozen shrimp?
You bet! I keep frozen shrimp in my freezer all the time. Just make sure to thaw them completely and pat them dry before using. My go-to method is placing them in a colander under cool running water for about 5 minutes, then dabbing with paper towels.
What size shrimp works best?
Extra-large shrimp (26/30 count) are my favorite for this recipe. They’re substantial enough to stand up to the rich topping and won’t overcook during baking. If using smaller shrimp, reduce the baking time by 2-3 minutes.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 350°F oven for about 10 minutes. The microwave works too, but the topping won’t stay as crispy.
Oh my goodness, friends – let me share some of my favorite tips I’ve learned from making this dish countless times:
– The wine matters! Use a dry white wine you’d actually drink. I love using Pinot Grigio or Sauvignon Blanc.
– For the crispiest topping, don’t skimp on the olive oil. Trust me, it makes all the difference!
– Getting that gorgeous golden-brown crust? Position your rack in the upper third of the oven.
– Fresh parsley is a must here – dried just doesn’t give the same bright flavor.
I’d love to hear how this recipe turns out in your kitchen! Drop a comment below or tag me in your photos – seeing your creations absolutely makes my day. Happy cooking! 💕
Shrimp Gratin
Ingredients
- 6 tablespoons butter softened to room temperature
- 6 cloves roasted garlic mashed into a paste *see note to make ahead
- 1/2 onion finely minced
- 2 ounces prosciutto finely diced
- 2 tablespoons fresh lemon juice plus additional for topping
- 2 tablespoons cognac
- 1 tablespoon fresh tarragon finely chopped, plus additional for topping
- 1 pinch salt
- 1 pinch black pepper
- 6 tablespoons olive oil
- 1/2 cup seasoned breadcrumbs
- 6 tablespoons white wine
- 2 pounds extra large shrimp peeled and deveined, tails removed
Instructions
- Pre-heat the oven to 325 and line a sheet tray with a silicone mat or parchment. Line up 6 shallow 5 inch round ramekins on the sheet tray. Put the softened butter in a medium mixing bowl and whip it up a little with an electric mixer. Then mix in the roasted garlic, onion, prosciutto, lemon juice, cognac, tarragon, salt and pepper. Keep the mixer on low and slowly pour in the olive oil so that it all emulsifies almost like mayonnaise. Then switch to a spatula and fold in the breadcrumbs to finish the topping.
- It’s time to assemble! Pour a tablespoon of white wine into the bottom each ramekin, then evenly distribute the shrimp into each ramekin on top of the wine. Finally, evenly spoon the garlic butter topping on top of the shrimp and spread it out into an even layer. Bake the tray for 12-14 minutes, until it is bubbly and the topping has begun to get slightly crisp. Squeeze a little extra lemon juice on top of each helping and then sprinkle more chopped tarragon on top for garnish. Serve immediately and enjoy!
Leave a Reply