A Comforting Gratin That Sublimates Shrimp

The creamy baked shrimp gratin embodies this rare alliance between accessibility and refinement. No complex technique is required, yet the final result evokes dishes served in seaside bistros. This recipe transforms simple ingredients into a melting dish where each shrimp is coated in a smooth cheese sauce, crowned with a golden crust that cracks delicately under the fork.

The cream-cheese-garlic association forms the foundation of this success. The cream provides the smoothness, the grated cheese provides that much-sought-after stringy texture, while the parmesan intensifies the flavors and forms that crispy gratin topping that contrasts with the softness of the interior. The garlic, measured with precision, perfumes the whole without dominating the natural delicacy of the shrimp which retain their tenderness.

This gratin adapts to all occasions. It is just as suitable for a family dinner as for a meal with friends, served simply with white rice, fresh pasta or a crunchy green salad. Its preparation takes only about thirty minutes, including oven time, which makes it a precious option for stress-free entertaining. The magic happens when the dish comes out of the oven, surface bubbling and golden, releasing aromas that promise a gourmet moment.

The Essential Ingredients Of A Balanced Recipe

This generosity is based on a precise selection of twelve main components. The structural base includes 500 grams of peeled shrimp for four people, whether raw or pre-cooked depending on availability. This quantity guarantees a consistent dish where the seafood takes center stage, without being drowned in the sauce.

The characteristic creaminess comes from a calculated liquid balance: 25 centiliters of heavy cream associated with 10 centiliters of milk. This proportion avoids excess richness while preserving the velvety texture essential for gratinating. The cheese duo plays a decisive role: 100 grams of grated cheese (emmental, gruyère or mozzarella) provide that stringy texture, while 40 grams of parmesan intensify the flavors and form the sought-after golden crust.

The aromatics structure the taste profile: a shallot or a small finely chopped onion for sweetness, two cloves of garlic for aromatic depth, fresh parsley for the finish. Butter and flour (one tablespoon of each) constitute the classic roux that binds the sauce, completed by a tablespoon of olive oil for the initial cooking. An optional pinch of paprika or mild chili can enhance the whole without distorting the balance created between creamy richness and marine delicacy.

Preparation Technique In Four Mastered Steps

The success of the gratin rests on a structured method accessible even to novices. The first phase consists of heating the olive oil in a pan, sautéing the shallot until transparent, then adding the garlic for a few seconds before incorporating the shrimp. This quick cooking of 2 to 3 minutes is enough to turn the crustaceans pink without hardening them. Seasoned with salt and pepper, they are then set aside.

The creamy sauce requires a classic but precise technique. In a saucepan, the melted butter welcomes the flour to form a smooth roux for one minute. The milk is added gradually while whisking vigorously to avoid any lumps, followed by the heavy cream. After thickening for 2 to 3 minutes over low heat, the grated cheese and optional paprika are integrated until a homogeneous creamy texture is obtained.

The assembly is done in a lightly buttered gratin dish: the shrimp are delicately mixed with the sauce before being poured, then covered with a generous layer of parmesan which will guarantee the golden crust. Baking at 200°C in a fan oven lasts 15 to 20 minutes, monitored until the surface browns and the sauce bubbles visibly on the edges. A rest of a few minutes before serving allows the preparation to stabilize, while the fresh chopped parsley brings the final touch.

Customization And Service For A Versatile Dish

Beyond its already mastered basic recipe, this gratin adapts to multiple culinary preferences. The addition of sautéed mushrooms, melted leeks or spinach transforms the dish into an enriched vegetable version, bringing texture and additional nutrients without weighing down the preparation. For an exotic variant, the partial replacement of the cream by coconut milk and the incorporation of a pinch of mild curry create a bold fusion that preserves the creaminess while renewing the taste experience.

Practicality is a major asset: the gratin can be prepared several hours in advance and gently reheated in the oven without alteration of its quality. This flexibility makes it ideal for entertaining without last-minute stress. On the side, basmati rice perfectly absorbs the creamy sauce, fresh pasta offers a generous alternative, while a crunchy green salad brings the necessary contrast to the balance of the meal.

After cooking, a few minutes of rest are essential: the sauce stabilizes, the flavors concentrate and serving becomes easier. The finish with fresh chopped parsley, applied just before bringing to the table, is not only aesthetic but also revives the aromas with its herbaceous note. The final result composes a creamy and fragrant gratin where the shrimp retain all their delicacy.