Best Shrimp Gratin Recipes

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

SHEET-PAN SHRIMP GRATIN

Steps:

• Heat oven to 425 degrees.
• In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
• In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
• Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

SHRIMP AU GRATIN

Steps:

• Remove shells and tails from shrimp.
• Cook onion in butter until tender; stir in flour and seasonings.
• Add milk gradually and cook until thick, stirring constantly.
• Add 3/4 cup cheese and heat until melted.
• Stir in shrimp and mix well.
• Pour into 4 to 6 individual well-greased ramekins.
• Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin.
• Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.

SHRIMP AU GRATIN

Steps:

• 1. Preheat oven to 400F. Lightly spray a quiche pan with non-stick cooking spray.
• 2. In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the shallots and garlic and saute for 1 minute. Stir in the seasoning mix. Add shrimp and cook until just turning pink (shrimp will finish cooking in the oven), about 2 minutes. Stir in the chives. Remove mixture from pan into the prepared quiche pan.
• 3. Add remaining tablespoon butter to pan and when melted, whisk in flour. Do not allow flour to brown. Whisk in the milk and cream and cook, whisking constantly, until mixture begins to thicken, 5 minutes. Add lemon juice and 1/2 cup of the jack cheese.
• 4. Remove from heat and spoon sauce evenly over shrimp.
• 5. Sprinkle remaining cheeses over top and then sprinkle Panko evenly over that. LIGHTLY spray Panko with cooking spray to help brown.
• 6. Place in oven and bake 15 minutes or until brown and bubbly. Serve over rice or pasta.

CRAB AND SHRIMP AU GRATIN DIP

Steps:

• Heat the cream in a heavy saucepan.
• Add the herbs, salt and pepper, green onions, and parsley.
• Stir and simmer until thickened, about 8 minutes.
• Stir in the shrimp and cook until just turning pink, about 4 minutes.
• Remove from the heat and stir in half the cheese until that melts then add the crabmeat very carefully.
• Pour into an oven proof dish and top with the remaining cheese and pop under the broiler until the cheese bubbles and turns golden.
• Serve!

SHRIMP AND CRABMEAT AU GRATIN

Steps:

• Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
• Saute shrimp and crabmeat in butter.
• Add sherry, sharp cheese, and hot cream sauce.
• Season with salt and pepper.
• Heat thoroughly and pour into a casserole or individual au gratins.
• Sprinkle top with cracker crumbs, Romano cheese, and paprika.
• Dot with butter and cook at 350 degrees until golden brown.

CURRIED SHRIMP AU GRATIN

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
• Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
• Bake in the preheated oven until bubbly and browned, about 30 minutes.

SHRIMP AND CRAB AU GRATIN

Steps:

• Melt butter in medium frying pan.
• Add onions and celery and saute until soft.
• Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside.
• Add flour to pan, and mix well.
• Immediately add evaporated milk gradually, stirring constantly to thin flour mixture.
• Add regular milk, stirring constantly, until completely incorporated.
• Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently.
• Remove from heat; add the crab and shrimp and mix well.
• Add 8 oz. of the cheese and mix well.
• Pour mixture into a well-greased 3-quart casserole dish.
• Sprinkle remaining cheese over the top.
• Bake uncovered at 375F for 15 minutes, until cheese melts.

SHRIMP AND SCALLOPS AU GRATIN

Steps:

• Sauté onions and garlic in 1 T. butter over medium heat for 3 minutes. Salt to taste.
• Add scallops, shrimp, mushrooms, Accent, salt & pepper, & 3 T. butter, stirring to mix well. Be sure to salt and pepper to your tastes. My amounts may be to heavy for some.
• Start cream sauce by melting butter in medium sauce pan, mix in flour slowly; cook for 2 minutes.
• Add half-and-half slowly and stir constantly til very thick, set aside.
• Scallops and shrimp should be stirred occasionally and will be done by the time the cream sauce is done. Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in, then add cream sauce and mix it well until cheese is melted.
• Pour into large casserole dish or individual serving dishes, sprinkle with cracker crumbs (opitional) and paprika; bake at 350°F for 15 minutes or til golden.

SHRIMP AND CRAB AU GRATIN

Steps:

• Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix. Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat. Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

SHRIMP AND SPAGHETTI GRATIN

Steps:

• Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally.
• Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual casseroles (4 or 6) or one large casserole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top casserole with grated Velveeta. Bake at 350 degrees until cheese is bubbly. Tres bon!

SHRIMP GRATIN

Steps:

• Preheat the oven to 350 degrees.
• In a large, lightly oiled skillet over medium-high heat, saute the onion, garlic, cayenne, and mushrooms until softened and the mushrooms have given off most of their moisture.
• Add the shrimp and saute until just opaque, but NOT fully cooked.
• With a slotted spoon, remove mixture to a lightly greased quiche dish.
• Add the wine to the pan and simmer for 1 to 2 minutes.
• Pour the wine over the shrimp and sprinkle with cheese.
• Bake for 8-10 minutes, or until cheese melts.
• Note: Use any leftover shrimp/cheese mixture as great quesadillas! Bake quesadillas with additional monterey jack cheese in flour tortillas folded in half, on parchment paper at 400F for 10-12 minutes. Garnish with sour cream, avocado slices, salsa, and cilantro!

CRAB MEAT & SHRIMP AU GRATIN

Steps:

• Place crabmeat into large mixing bowl.
• Add ONLY 1 cup unseasoned bread crumbs, eggs, butter or margarine, flour, heavy whipping cream, Port Wine or Cream Sherry, ONLY 1/2 cup grated mild cheddar cheese, salt, pepper, onion powder, garlic powder, thyme,& parsley flakes. Mix well with large spoon.
• Place into a well-greased oven-proof baking dish or casserole.
• Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture. Sprinkle top with additional bread crumbs& cheese. Sprinkle top with paprika.
• Place, uncovered, into preheated 400 degree oven 15 to 20 minutes, or until cheese is melted& top is a light golden brown, but not burned.

SHRIMP AND RICE AU GRATIN

Steps:

• Preheat oven to 350°F.
• Melt butter in a saucepan; add flour, blending well.
• Add milk gradually and cook until thickened.
• Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
• Clean the shrimp and break them in half.
• Mix with rice and sauce.
• Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
• Bake for 15 minutes or until crumbs are browned and cheese is melted.

GARLIC SHRIMP STUFFED SWEET MINI PEPPERS AU GRATIN

Steps:

• 1. Preheat oven to 350. Melt butter over medium heat in large skillet. Add garlic, onions and Serrano peppers. Saute til onions are translucent.
• 2. Add diced shrimp to skillet and cook til shrimp is opaque. Season to taste with salt and pepper. Remove from heat.
• 3. Heat oil slowly in skillet to 300. Keep temperature below 350 to prevent bitterness. Add salt and pepper to taste. Fry the peppers til tender and then put on paper towels to absorb excess oil.
• 4. Make small cut along side of each pepper and remove seeds. Stuff with shrimp mixture. Put stuffed peppers in lightly oiled pan. Top with grated cheese.
• 5. Bake for 10 minutes or til cheese is lightly browned. Let stand for a few minutes and serve warm. Serves 10 to 12.

FILE’ SHRIMP AU GRATIN

Steps:

• Heat oven to 350 degrees. Sauté onion and celery in margarine in a large skillet over medium heat 4-5 minutes until onion is clear. Stir in flour, salt, gumbo file' powder and cayenne pepper to make a roux. Slowly add cream and milk, stirring constantly until mixture just begins to thicken. Remove from heat and stir in shrimp and cheeses. Pour into 2-quart casserole dish that has been sprayed with non-stick spray. Bake for 20-25 minutes until mixture is bubbly. Sprinkle with bread crumbs and return to oven for 5 minutes. Garnish with celery leaves.

SHRIMP AU GRATIN

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Over medium-low heat, melt butter. Add flour and cook, stirring constantly for one minute. Whisk in half and half until smooth and thick.
• 3. In small bowl, mix together the cheeses, reserve ¾ cup to use for topping. Add cheese to half and half mixture and stir until melted. Add salt, pepper and hot sauce, taste and adjust seasoning.
• 4. Remove from heat, stir in shrimp and scallions until well blended. Pour mixture into large oven proof baking dish, or 6 individual oven proof baking dishes.
• 5. Mix bread crumbs and melted butter until well blended. Sprinkle reserved cheese over top of large dish or divide evenly over individual dishes. Top with bread crumbs.
• 6. Bake for 30 minutes until lightly browned and bubbly.

LOUISIANA SHRIMP AU GRATIN

Steps:

• 1. Saute shrimp in the 4 tablespoons butter,
• 2. In a separate pot, melt the rest of the butter. Stir in flour.
• 3. Add milk to make a white sauce. Bring to a boil.
• 4. Add cheese, onions, green onions and sauteed shrimp.;
• 5. Season with salt and pepper. Spoon into individual baking dishes and bake at 350 degrees for 20 to 25 minutes.

PORTUGUESE GRATIN OF SHRIMP AND SPINACH

Steps:

• 1. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers. Add the shrimp and cook, stirring occasionally, until just opaque, 3 to 5 minutes. Transfer to a large bowl and set aside. 2. Lower the heat to medium, drizzle in another tablespoon of the oil if the skillet is dry, and add the spinach. Cook, stirring often, until it gives off no more liquid, 8 to 10 minutes. Transfer to a colander to cool. 3. Drizzle the remaining tablespoon of oil into the skillet and add the onion. Cook, stirring occasionally, until golden, 7 to 10 minutes. Add the garlic and presunto and cook for 2 minutes more. Pour in the port and let it burble until almost evaporated, 1 to 2 minutes. Scrape the mixture into the bowl containing the shrimp. 4. Position the rack to the center of the oven and crank the heat to 350°F (175°C). 5. Reduce the heat under the skillet to medium-low and warm the butter in the skillet until it melts. Add the flour and cook, stirring continually, for 2 to 3 minutes, being mindful it doesn't color. Slowly add the warm milk, whisking vigorously. Bring the sauce to a boil over medium heat, then reduce the heat to low, and simmer, whisking continually, until it's the consistency of a creamy bisque and has no floury taste, 5 to 7 minutes. Season with salt and pepper to taste and scrape it into the shrimp bowl. 6. When the spinach is cool, squeeze it in cheesecloth to remove excess moisture, add it to the shrimp mixture, and mix well. Spoon the filling into a shallow 2-quart ovenproof baking dish, top with the cheese, and bake until bubblingly hot and mottled with brown, 20 to 30 minutes. Let sit for 10 minutes before serving. Get more deliciousness at Portuguese Gratin of Shrimp and Spinach Recipe | Leite's Culinaria

PORTUGUESE GRATIN OF SHRIMP AND SPINACH

Steps:

• Cook shrimp in olive oil until just done; put in a bowl.
• Add spinach to pan; cook down; put in a metal bowl; cool.
• Add onion to pan with garlic and ham; saute.
• Add port; remove and add to shrimp.
• Add butter to pan; melt; add flour to milk; pour in; cook until thick.
• Meanwhile put another metal pan over spinach and crush out all water.
• Add to shrimp.
• In Pam sprayed baking pan, mix sauce with spinach mixture; season with salt and white pepper; top with cheese.
• Bake 30 minutes at 350 degrees Fahrenheit.