Thursday, July 8, 2010

Garlicky Shrimp Gratin

I found this recipe from It looks awesome and can not wait to try it.

A fantastic simple gratin of sweet shrimp, earthy mushrooms, slivers of green onion, and the bite of fresh garlic, all topped with bread crumbs and baked until bubbly and crispy. You can make one large gratin or four individual ones if you want an excuse to use cute little gratin dishes. If you buy peeled and de-veined shrimp, this recipe takes less than 15 minutes to prepare.

Adapted from Jacques Pepin's "Little Shrimp Casseroles" in Fast Food My Way, 2004.

Serves 4.

1 1/4 lb. shrimp, peeled and de-veined
4 tsp. fresh garlic, minced
1/2 cup green onion, minced
1 cup button mushrooms, small dice
1/2 tsp. kosher salt
freshly ground black pepper, to taste
4 Tbs. unsalted butter, melted
1/4 cup dry white wine
1 1/2 Tbs. canola oil
1 cup panko (see note)

Heat the oven to 425F.

Grease a 4-cup capacity shallow gratin dish or casserole dish. (Or use four 1-cup dishes.) Add the shrimp, mushrooms, green onion, salt, pepper, melted butter, and white wine. Stir to coat and evenly distribute the shrimp.

In a separate bowl, combine the bread crumbs and oil. Toss to coat. Sprinkle crumbs over the gratin.

Bake 10-15 minutes or until the topping is nicely browned the shrimp are cooked through. The cooking time will vary based on the size of your shrimp and baking dish. You should be able to hear the liquid bubbling a little when it's done.

Note: Panko are Japanese-style bread crumbs, which are very flaky and crisp easily. They can be found in the Asian section of most supermarkets. Pepin calls for fresh bread crumbs, made by putting sturdy white bread in a food processor.

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