Dive into the ultimate comfort food with this luxurious Garlic Shrimp Gratin recipe. This dish combines succulent shrimp with a rich, creamy sauce and golden-brown cheese topping that’s sure to impress your dinner guests. Perfect for special occasions or when you’re craving something truly indulgent!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Intermediate
Ingredients
For the Shrimp:
- 1.5 pounds large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 3 tablespoons butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup white wine (optional)
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
For the Topping:
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Preheat and Prep (5 minutes)
- Start by setting your oven to exactly 375°F (190°C) – allow at least 10 minutes for full preheating
- Use about 1 tablespoon of softened butter to thoroughly coat your 9×13 inch baking dish, including the corners and sides
- Pro tip: Having all ingredients measured and laid out (mise en place) will make the cooking process much smoother
- Ensure your shrimp are completely thawed if using frozen
- Prepare the Shrimp (10 minutes)
- Use a paper towel to pat the shrimp very dry – this ensures better browning
- Heat a large skillet over medium heat for 2 minutes before adding butter
- When adding the butter, swirl it around until it’s completely melted and starts to foam
- Add minced garlic and watch carefully – it should sizzle but not brown (brown garlic becomes bitter)
- When adding shrimp, arrange them in a single layer – don’t overcrowd
- Cook just until they turn pink on one side (about 1-2 minutes), then flip
- They should be slightly undercooked as they’ll finish cooking in the oven
- Look for a C-shape rather than a tight O-shape, which indicates overcooking
- Make the Cream Sauce (15 minutes)
- Using the same skillet maintains flavor – don’t clean it after removing shrimp
- Melt butter over medium-low heat to prevent burning
- Shallots should be diced very finely for even cooking
- When adding flour, use a whisk and keep stirring to prevent lumps
- The flour mixture (roux) should smell slightly nutty but remain blonde in color
- Pour liquids in gradually while whisking constantly to prevent lumps
- When adding cream and milk, do so in a steady stream while whisking
- The sauce should coat the back of a spoon – run your finger through it, and if the line holds, it’s thick enough
- Add cheese gradually and stir in a figure-8 motion to ensure smooth melting
- If sauce becomes too thick, thin it with warm milk, adding 1 tablespoon at a time
- Prepare the Topping (5 minutes)
- Mix breadcrumbs and cheese first before adding oil
- When adding olive oil, drizzle slowly while tossing to ensure even coating
- The mixture should feel like wet sand – if too dry, add a little more oil
- Fresh parsley should be very finely chopped
- Assemble and Bake (25 minutes)
- Arrange shrimp in a single layer – avoid stacking
- Pour sauce evenly, using a spatula to ensure all shrimp are covered
- Sprinkle topping evenly – don’t press it down
- Place dish in the middle rack of your oven
- Check at 15 minutes – look for bubbling around edges and golden-brown top
- If top browns too quickly but sauce isn’t bubbling, cover loosely with foil
- The dish is done when:
- Top is golden brown
- Edges are bubbling
- Sauce is thickened
- Internal temperature reaches 165°F (74°C)
- The 5-minute rest is crucial – sauce will thicken and flavors will settle
Important Tips for Best Results:
- Always use fresh garlic, not pre-minced
- Room temperature dairy products will create a smoother sauce
- Don’t rinse your shrimp after peeling – just pat dry
- Use a heavy-bottomed skillet for even heat distribution
- If sauce breaks (becomes grainy), whisk in 1-2 tablespoons of warm milk
- For extra flavor, add a pinch of cayenne or paprika to the sauce
- Use block cheese and grate it yourself – pre-grated cheese contains anti-caking agents that can make the sauce grainy.
Recipe Notes
- Choose large or jumbo shrimp for the best results
- Pat shrimp dry before cooking to ensure better browning
- For a lighter version, substitute half-and-half for heavy cream
- White wine can be replaced with chicken broth
- Leftovers can be stored in an airtight container for up to 2 days
Serving Suggestions
Serve this luxurious shrimp gratin with:
- Crusty French bread for soaking up the sauce
- Steamed asparagus or roasted vegetables
- A crisp white wine such as Chablis or Sancerre
- Fresh lemon wedges for brightening the flavors
Why This Recipe Works
This garlic shrimp gratin achieves the perfect balance of flavors and textures through carefully layered ingredients and cooking techniques. The initial sear on the shrimp develops deep flavor, while the homemade cream sauce creates a luxurious base. The crispy Panko topping adds a delightful textural contrast to the creamy sauce and tender shrimp.
Conclusion
This Garlic Shrimp Gratin is more than just a recipe – it’s a celebration of flavors that brings together the best of French cuisine with everyone’s favorite seafood. Whether you’re hosting a dinner party or treating your family to something special, this dish is guaranteed to become a treasured favorite in your recipe collection.
The combination of succulent shrimp, rich garlic cream sauce, and crispy golden topping creates an unforgettable dining experience that will have everyone asking for seconds. Don’t forget to save this recipe for your next special occasion – your taste buds will thank you!