Shrimp Au Gratin Quiche Rsc Recipes

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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

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.

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 QUICHE #RSC



Shrimp Au Gratin Quiche #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Shrimp, cheese, spinach and eggs make this dish an all time favorite with my friends and family. Having made it for years, I many times change some of the ingredients, but this one I make the most. It is different than any recipe I have ever come across, so it is original as far as I know. I make my own crust, but the boughten ones work just fine..

Provided by fbenthin

Categories     Savory Pies

Time 1h20m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 17

1 unbaked 9-inch pie crust
4 tablespoons butter, divided
1/2 cup shallot, peeled and chopped
2 large garlic cloves, minced
1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
2 tablespoons flour
1 teaspoon dry mustard
1 1/2 cups Greek yogurt
1 cup Greek feta cheese, crumbled
3 large eggs, beaten
1/4 cup lemon juice
1 cup frozen spinach, thawed, squeezed dry and chopped
1 teaspoon nutmeg, freshly grated
1 1/2 lbs medium shrimp
1/2 cup dry breadcrumbs
1/3 cup parmesan cheese, grated
1/4 cup fresh chives, minced

Steps:

  • Pre heat oven to 425 degrees F. Place crust in a 9-inch deep dish pie or quiche pan. Prick all over bottom and sides of crust with a fork. Place in oven and bake for 5-8 minutes. Remove from oven and reduce oven temperature to 350 degrees F.
  • Melt 3 tablespoons of the butter over medium-low heat in a 12-inch heavy skillet. Stir in the shallots and garlic. Cook until shallots are limp. Stir the dressing mix with the flour and mustard, then stir into the skillet. Cook and stir until mixture bubbles. Remove from heat. Stir in the yogurt and Feta cheese.
  • Mix the lemon juice, spinach and nutmeg into the eggs, then add the shrimp. Add this mxture to the skillet. Spoon into the pie shell. Mix the bread crumbs, cheese and chives together; sprinkle over the top of the quiche. Dot with remaining butter. Place in oven and bake for 35-40 minutes or until quiche is set.
  • .

Nutrition Facts : Calories 645.7, Fat 35.6, SaturatedFat 14.2, Cholesterol 392.2, Sodium 1611.8, Carbohydrate 42.6, Fiber 3.8, Sugar 2, Protein 38.6

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