Best 9 Shrimp Au Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Delight: Shrimp Au Gratin - A Journey of Creamy Elegance**

When it comes to culinary masterpieces, Shrimp Au Gratin stands tall as a dish that tantalizes taste buds and captivates hearts. Originating from the French culinary tradition, this dish is a symphony of flavors and textures that blends the delicate sweetness of shrimp with a creamy, cheesy sauce, all enveloped in a golden-brown crust. This article presents a collection of Shrimp Au Gratin recipes that take you on a culinary adventure, exploring different variations and techniques to create this delectable dish.

**Recipes Included:**

1. **Classic Shrimp Au Gratin:** Embark on a culinary journey with the traditional Shrimp Au Gratin recipe. This classic rendition combines succulent shrimp, a creamy Mornay sauce, and a crispy breadcrumb topping, resulting in a harmonious balance of flavors and textures.

2. **Seafood Medley Au Gratin:** Elevate your Shrimp Au Gratin experience by incorporating a variety of seafood treasures. This recipe introduces tender scallops, flaky white fish, and succulent mussels, creating a delightful seafood medley that adds depth and complexity to the dish.

3. **Spinach and Artichoke Shrimp Au Gratin:** Discover a vibrant twist on Shrimp Au Gratin with the addition of spinach and artichoke hearts. This recipe brings together the earthy flavors of spinach, the nutty richness of artichokes, and the delicate sweetness of shrimp, creating a symphony of flavors that will leave you craving more.

4. **Crab and Shrimp Au Gratin:** Indulge in a luxurious seafood feast with Crab and Shrimp Au Gratin. This recipe combines the delicate sweetness of shrimp with the rich, briny flavor of crab, resulting in a decadent dish that is sure to impress even the most discerning palate.

5. **Lobster and Shrimp Au Gratin:** Experience the ultimate seafood indulgence with Lobster and Shrimp Au Gratin. This recipe brings together the luxurious flavors of lobster and shrimp, creating a dish fit for a special occasion. The creamy sauce and crispy breadcrumb topping elevate this dish to a culinary masterpiece.

Embark on this culinary adventure and discover the diverse world of Shrimp Au Gratin recipes. Prepare to tantalize your taste buds and indulge in a symphony of flavors with each bite.

Let's cook with our recipes!

SEAFOOD GRATIN



Seafood Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

  • Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  • Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  • Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  • Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  • Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  • Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

SHEET-PAN SHRIMP GRATIN



Sheet-Pan Shrimp Gratin image

The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

Provided by Eric Kim

Categories     dinner, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1/2 pound peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 1/2 ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced
2 large garlic cloves, finely grated
1 teaspoon sweet paprika
1/4 to 1/2 teaspoon red-pepper flakes
3/4 teaspoon herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tablespoons olive oil
1 cup panko bread crumbs
1/2 cup heavy cream
1/2 cup shredded low-moisture mozzarella
1/4 cup finely grated Gruyère
1 lemon, cut into wedges

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



Shrimp Au Gratin image

Rich, creamy, cheesy, and buttery, this shrimp au gratin is definitely not a recipe to try if you're watching calories. But, oh my, it's delicious! Super simple to make, it's impressive when presented. The sauce just melts in your mouth and Panko crumbs on top add a nice crunchy texture. Simply divine.

Provided by Mikekey *

Categories     Seafood

Time 50m

Number Of Ingredients 19

1/4 tsp Italian seasoning
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/4 tsp salt
1 Tbsp olive oil
3 Tbsp unsalted butter
1/8 c minced shallot
3/4 tsp minced garlic
3/4 lb medium shrimp, peeled and deveined, tails removed (about 24)
1 Tbsp chopped chives
1 Tbsp all-purpose flour (plus 1 teaspoon more)
1 c milk
1/3 c heavy cream
1 tsp lemon juice
1 c shredded Monterey Jack cheese
1/2 c shredded Parmesan cheese
1/2 c Panko bread crumbs
cooking spray

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.

SHRIMP AU GRATIN



Shrimp Au Gratin image

Make and share this Shrimp Au Gratin recipe from Food.com.

Provided by WhiteSnake

Categories     Lunch/Snacks

Time 25m

Yield 4-6 ramekins, 4-6 serving(s)

Number Of Ingredients 12

3/4 lb cooked medium shrimp
3 tablespoons butter
3 tablespoons onions, chopped
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 dash pepper
1 1/2 cups milk
2 dashes hot sauce
1 cup grated cheddar cheese
1 tablespoon butter
1/4 cup dry breadcrumbs

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.

CURRIED SHRIMP AU GRATIN



Curried Shrimp Au Gratin image

A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.

Provided by Morrie Shepard Killian

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 6

Number Of Ingredients 14

1 ½ cups uncooked white rice
3 cups water
3 tablespoons butter
½ cup chopped onion
½ cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ teaspoons curry powder
2 cups milk
½ teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

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.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 46.7 g, Cholesterol 189.1 mg, Fat 14.9 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 763.1 mg, Sugar 5.2 g

SEAFOOD AU GRATIN



Seafood Au Gratin image

A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound haddock or cod fillets, cut into six pieces
1/2 pound sea scallops
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided
1-1/2 cups sliced fresh mushrooms
Minced chives, optional

Steps:

  • Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

BAKED SEAFOOD AU GRATIN



Baked Seafood Au Gratin image

This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.

Provided by HYBRID101

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h20m

Yield 8

Number Of Ingredients 17

1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
½ pound small scallops
½ pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
½ cup grated Parmesan cheese

Steps:

  • In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
  • In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  • In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g

SHRIMP AND CRABMEAT AU GRATIN



Shrimp and Crabmeat Au Gratin image

Make and share this Shrimp and Crabmeat Au Gratin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lump crabmeat
1 lb shrimp, deveined and cooked
3 tablespoons sherry wine
3 tablespoons butter
3 ounces sharp cheddar cheese
salt
pepper
1/2 cup crushed cracker crumb
1/2 cup romano cheese
butter
1 tablespoon paprika
6 tablespoons butter
6 tablespoons flour
3 cups milk or 3 cups half-and-half

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.

Nutrition Facts : Calories 551.3, Fat 30.4, SaturatedFat 18.2, Cholesterol 237.8, Sodium 1102.9, Carbohydrate 22.9, Fiber 0.9, Sugar 0.6, Protein 39

SEAFOOD AU GRATIN



Seafood Au Gratin image

This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.

Provided by JELI

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot chicken broth
3 tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
½ cup white wine
1 pound cooked crab meat
2 cups shredded provolone cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
  • In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
  • In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
  • Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
  • Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g

Tips:

  • Use fresh shrimp. Fresh shrimp has a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw it in a bowl of cold water for about 30 minutes before cooking.
  • Cook the shrimp properly. Shrimp should be cooked until it's opaque and firm, but not overcooked. Overcooked shrimp is tough and chewy.
  • Use a good quality cheese. The cheese is one of the key ingredients in shrimp au gratin, so it's important to use a good quality cheese that melts well. Gruyère, Parmesan, and cheddar are all good choices.
  • Don't overcook the gratin. The gratin should be cooked until it's bubbly and golden brown, but not overcooked. Overcooked gratin is dry and crumbly.

Conclusion:

Shrimp au gratin is a classic French dish that is both delicious and easy to make. It's a perfect dish for a special occasion or a weeknight meal. With its creamy, cheesy sauce and succulent shrimp, shrimp au gratin is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #lunch     #main-dish     #seafood     #american     #easy     #shrimp     #northeastern-united-states     #pennsylvania-dutch     #shellfish

Related Topics