Shrimp Gratin

Satisfy a shrimp craving with this wholesome shrimp gratin recipe. Whether it's bitterly cold or sunny and temperate outside, this flavourful, steaming gratin makes a pleasing main dish. Seafood lovers can add in cooked lobster, crab, and even seared scallops, in place of some of the shrimp, to make this casserole a deluxe version of itself. This is also a great dish for entertaining. It is really quick to make and I have made it ahead of time leaving everything separate and tossing it together just before I put it into individual gratins and pop them into the oven. You will notice a pound of shrimp serves four people. That might not seem like a lot, a quarter pound of shrimp per person, but you will be adding mushrooms, breadcrumbs and Parmesan which will bulk it up. Not only that but you will want to serve a side vegetable and a salad too, which will equal plenty to eat. If you are worried and have big eaters make the shrimp portions six ounces.

1 lb raw shrimp, size 26-30 is great, peeled and deveined
2 cloves garlic, minced
1 cup white or cremini mushrooms, cleaned and julienned
2 green onions, chopped
¾ cup panko breadcrumbs
½ cup Parmesan cheese, grated
4 Tbsp. unsalted butter, melted
¼ cup dry white wine
sea salt
black pepper, freshly ground

Preheat you oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place breadcrumbs and the Parmesan into a bowl. Add 2 Tbsp. of melted butter and season the mix with salt and pepper. Mix everything really well to distribute the butter this will help a great deal in getting the top to brown evenly.

Put the shrimp into another mixing bowl and add green onions, mushrooms and garlic. Toss to combine, season with salt and pepper then combine this mixture with half the breadcrumbs. Sprinkle with the white wine and toss again.

Fan the shrimp out in individual gratins or one large gratin or casserole. Top with the remaining breadcrumbs.

Bake for 13-20 minutes or until the top is brown and the shrimp are cooked through. If you have over lapped the shrimp a great deal it might take longer to cook and you may need to back the oven down to 375°F (190°C/170°C fan, Gas Mark 5) so the topping doesn’t brown to quickly.

Serve right away.

Makes 4 servings.