Wednesday, July 17

Bay Shrimp Gratin



I love shrimp and am a sucker for anything with a crispy breadcrumb topping, so when I came across this recipe on Food52 it went to the top of my list. Like any gratin or casserole, all the ingredients get dumped into the same baking dish and then roasted in the oven, making this a super low maintenance and easy dish to prepare in advance of guests arriving. This gratin is mostly made up of shrimp and mushrooms, and the earthiness of the mushrooms works really well with the sweet succulent seafood. I find that tiny bay shrimp are perfect for this dish since they cook quickly and you don't need to peel the tails off, although you could also cut larger shrimp into bite-size pieces and use that instead. It's such a classic French recipe and it will make you look effortlessly chic to anyone you serve it to.


Bay Shrimp Gratin:
  • Combine 3/4 lb. bay shrimp,*  3 thinly sliced scallions, 8 minced mushrooms (stems removed), and a large pinch of salt and pepper in a bowl.
  • Stir in 2 tbsp. of white wine and place in a baking dish.
  • Meanwhile, combine 2/3 c. panko breadcrumbs, 3 tbsp. of melted butter, 1 tbsp. minced parsley, and 1/3 c. grated Parmesan cheese.
  • Sprinkle breadcrumbs over the shrimp and bake in a 400F oven for 15 minutes, or until shrimp are cooked through and topping is golden brown.

Serves two-three
*If you can't find bay shrimp, you can cut regular shrimp into bite-size pieces.