Shrimp Augratin Recipe

Prep shrimp and oven

Preheat the oven to 400°F (200°C). Pat the shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Sauté aromatics

In a large skillet over medium heat, melt 1 tablespoon butter. Add the minced shallot and sauté until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook shrimp briefly

Add the shrimp to the skillet and cook until they are just opaque on the exterior but not fully cooked through, about 1 minute per side (they will finish cooking in the oven). Transfer shrimp to a bowl and set aside, leaving any juices in the pan.

Make roux

Reduce heat to medium-low and add the remaining 2 tablespoons butter to the skillet. Once melted, sprinkle in the 2 tablespoons flour and whisk continuously for 1–2 minutes to form a blond roux; do not let it brown.

Deglaze and make sauce

Slowly pour in the white wine while whisking to deglaze the pan and dissolve any browned bits. Let the wine reduce by half, about 1–2 minutes. Gradually whisk in the milk and heavy cream until smooth. Bring to a gentle simmer for 3–4 minutes, whisking, until the sauce thickens to coat the back of a spoon.

Finish sauce

Stir in the Dijon mustard, lemon juice, smoked paprika, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Remove the pan from heat, then fold in 3/4 cup Gruyère and 1/4 cup Parmesan until melted and the sauce is smooth. Stir in 1 tablespoon chopped parsley.

Combine and assemble

Return the partially cooked shrimp to the sauce and toss to coat. Transfer the shrimp and sauce into a shallow 9x6-inch (or similar) oven-safe gratin dish, arranging shrimp evenly.

Prepare topping

In a small bowl, combine the remaining 1/4 cup Gruyère and 1/4 cup Parmesan with the panko breadcrumbs, 1 tablespoon olive oil, and remaining 1 tablespoon chopped parsley. Mix until crumbs are evenly moistened.

Bake

Evenly sprinkle the cheese-panko topping over the shrimp and sauce. Place the gratin dish on a baking sheet and bake in the preheated oven until the top is golden brown and the sauce is bubbling, 12–15 minutes. If you want a deeper golden crust, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.

Rest and garnish

Remove from the oven and let rest 3 minutes. Sprinkle with snipped chives and additional chopped parsley if desired. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Warm the buttered bread or dinner rolls in the oven during the last 5 minutes of baking the gratin.

Plate the Shrimp Au Gratin with your choice of two sides (for example, a scoop of mashed potatoes and a portion of steamed green beans). Spoon extra sauce from the gratin over the sides as desired and serve immediately.