Shrimp Au Gratin Recipe: How to Make Shrimp Au Gratin
Written by MasterClass
Last updated: Nov 26, 2024 • 2 min read
Shrimp au gratin can make for a crowd-pleasing appetizer or decadent weeknight main dish. Learn how to make this baked and cheesy shrimp casserole.
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What Is Shrimp Au Gratin?
Shrimp au gratin is a cheesy seafood casserole dish. An appetizer or entrée, it combines layers of cheese sauce and shrimp, according to a culinary technique called gratin, which involves topping a dish with panko breadcrumbs, cheese, or melted butter before baking it under a broiler to achieve a crispy brown crust. While a strong cheddar cheese and Parmesan cheese are classics for this dish, you can also use Gruyère cheese or Emmental cheese for a more sophisticated flavor profile.
Like crab au gratin, the shrimp stays visually hidden by the crispy cheese crust, so you can replace pricier jumbo shrimp with medium shrimp for a more dip-like consistency. You can serve shrimp au gratin as an appetizer alongside a meal, communally in a casserole dish, or in individual ramekins. Alternatively, you can serve shrimp au gratin with a salad to make this comfort food an entrée. You can also make different seafood au gratin by substituting shrimp with other shellfish such as crawfish, crabmeat, scallops, or lobster.
Origin of Shrimp Au Gratin
Gratins originated in France, originally made with potatoes. The term “au gratin,” from the French verb “gratter,” meaning “to scrape” or “grate,” features a crunchy top layer of shredded cheese and bread crumbs. French colonization of Louisiana in the early eighteenth century led to strong French influence in creole and cajun cuisine. In the gulf of Louisiana, where seafood (particularly shellfish like shrimp and crawfish) are plentiful, this version of the French classic is made with shrimp rather than potatoes. Cooks add creole seasoning and cayenne pepper for a little heat to balance the sugars in the shellfish.
Simple Shrimp Au Gratin
makes
prep time
20 mintotal time
50 mincook time
30 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit with a rack in the upper third of the oven.
- 2
Grease a medium baking dish with butter.
- 3
In a medium bowl, whisk together the egg yolks, milk, and heavy cream. Set aside.
- 4
In a separate small bowl, combine the bread crumbs and parmesan. Set aside.
- 5
In a medium skillet over medium heat, melt 4 tablespoons of butter.
- 6
Add the garlic, onion whites and light greens, celery, and bell pepper. Saute, occasionally stirring, until softened and lightly browned in spots, about 5 minutes.
- 7
Add the creole seasoning, 1 teaspoon salt (add ¼ teaspoon more if the creole seasoning is salt-free), black pepper, cayenne, and white wine.
- 8
Cook, frequently stirring until the wine has nearly evaporated, about 2 minutes.
- 9
Reduce to low heat and add the flour. Cook, stirring continuously, until flour is golden brown and smells nutty, about 5 minutes (it won’t darken like a roux). Remove from heat.
- 10
Stir in the shrimp and lemon juice.
- 11
Stir in the cream and egg mixture, half of the cheddar, and half of the gruyère until melted (return to low heat if needed to incorporate the cheese fully).
- 12
Transfer the shrimp au gratin mixture to the prepared baking dish and top with the remaining cheddar and gruyère cheese.
- 13
Sprinkle the baking dish evenly with the parmesan mixture.
- 14
Bake the shrimp au gratin until bubbly and golden brown on top, 20–30 minutes.
- 15
Garnish with the remaining dark green onions, and serve with bread for dipping.
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