Shrimp Au Gratin Recipes

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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

SHRIMP AU GRATIN



Shrimp au Gratin image

A unique way to eating shrimp, it's au gratin. Try it over grilled veggies and it's even better. It's very filling and appetizing. You can serve the shrimp au gratin on top of some of your favorite grilled vegetables, like portobello mushrooms.

Provided by IMANKAY

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, or to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch ground nutmeg
salt to taste
30 uncooked medium shrimp, peeled and deveined
4 teaspoons Italian seasoning, divided
1 cup shredded Cheddar cheese
1 shallot, thinly sliced
1 tablespoon chopped fresh parsley, or to taste
½ cup dry bread crumbs
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 22.5 g, Cholesterol 176.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 31.4 g, SaturatedFat 13.3 g, Sodium 708.5 mg, Sugar 7.4 g

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.

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

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.

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