Cheesy Garlic Shrimp

This rich garlic shrimp gratin has turned into my favorite dish when I want to wow guests without spending all day in the kitchen. The real treat comes when juicy shrimp mingles with velvety, cheese-filled sauce and that crunchy golden crust on top. Just one taste takes me straight to seaside getaways where these seafood bakes are local treasures.

I whipped this up for the first time during an unplanned dinner gathering when I needed something fancy but doable. The scraped-clean dish and people asking how I made it told me all I needed to know. These days it shows up at my table several times a month, especially when I need something that'll definitely make everyone happy.

• Shrimp: 1 pound medium sized cleaned and shelled for faster cooking and delicate sweetness. Go for plump ones with slight pink color and no fishy smell.
• Garlic: 4 cloves freshly chopped for amazing smell and taste. Pick firm heads with tight skin for strongest flavor.
• Butter: 3 tablespoons unsalted so you can adjust salt yourself. Fancy European butter makes it even tastier if you've got some.
• Heavy Cream: 1 cup gives you that smooth, silky sauce. Let it sit out a bit before using for better mixing.
• Mozzarella: 1 cup freshly grated for smooth melting and gentle flavor. Skip the pre-shredded stuff for better melty results.
• Parmesan: ½ cup freshly grated adds rich nuttiness and salt. Try to find real Parmigiano Reggiano when you can.
• Panko Breadcrumbs: ½ cup makes that can't-resist crunchy topping. Japanese panko gives the best crunch.
• Salt and Pepper: to taste ground right before using for bigger flavor impact.
• Fresh Parsley: chopped adds pretty green color and fresh taste at the end.

Easy Cooking Instructions

Heat Your Oven:

Turn oven to 375°F and wait till it's fully hot. Put the rack in the middle so everything cooks evenly. This heat works perfectly to melt everything inside while making the top nice and crispy.

Start The Flavor Mix:

Slowly melt butter in a big pan over medium heat until you see little bubbles form. Toss in the chopped garlic and cook for just a minute until it smells amazing but hasn't turned brown. Keep stirring so it won't burn and get bitter.

Handle The Shrimp:

Put shrimp into the butter and garlic mix in one layer if you can. Add some salt and pepper. Cook until they just turn pink and clear, about 3 minutes total, flipping once halfway. They should bend into a loose C shape not a tight O which means they're overcooked. They'll cook more in the oven anyway.

Blend The Creamy Stuff:

In a bowl mix together the heavy cream, all the mozzarella, and half the Parmesan. Stir until it's all mixed up. Carefully fold in the cooked shrimp with all the garlicky butter, making sure everything gets mixed in nicely.

Get The Baking Dish Ready:

Pour everything into a greased 9×9 inch baking dish. Spread it all out evenly with a spatula so the shrimp are scattered throughout. A flatter dish works better than a deep one so you get more of that yummy topping in each bite.

Make The Crunchy Top:

Mix the rest of the Parmesan with the panko crumbs in a small bowl until well combined. Sprinkle this mix all over the top of the shrimp mixture in an even layer. For extra yumminess, drizzle a spoonful of melted butter on top.

Bake Until Beautiful:

Stick it in the hot oven and bake for 20 to 25 minutes. Keep an eye on it toward the end. The top should turn deep gold and the edges should bubble gently. If needed, broil it for the last minute to get extra brown.

Cool And Finish:

Let it sit for 5 minutes before serving. This cooling time helps the bubbling calm down and flavors come together. Scatter fresh chopped parsley on top right before taking it to the table for bright color and fresh taste.

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The garlic in this dish changes completely during cooking from sharp and strong to soft and sweet. I noticed this change years back when making this for my nephew who hated seafood. The way the garlic softens while cooking won him over right away and now he wants this dish every birthday. The way simple ingredients work together still amazes me every time.

Prep Ahead Tricks

You can put this gratin together up to a day before baking. Just make everything through the filling part, wrap it tight with plastic wrap and stick it in the fridge. Mix the breadcrumb topping separately and keep it in a sealed container on your counter. When you're ready to cook, take the dish out of the fridge 30 minutes early so it can warm up a bit, add the topping and bake it like normal, just give it about 5 more minutes in the oven.

Tasty Twists

The basic version gives you lots of room to play around. Try mixing in some cooked spinach or kale for extra nutrients and green color. Chopped roasted red peppers add sweet smoky flavor. For a bit of kick, throw some red pepper flakes in with the garlic and butter. You can swap a quarter cup of the cream for white wine to make it lighter with more complex taste. Just remember that whatever you add should work with the shrimp's gentle flavor, not cover it up.

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Perfect Pairings

This gratin works best as the star of your meal with simple sides. A bowl of peppery arugula with lemon dressing cuts through the richness perfectly. Fresh crusty bread helps you scoop up every last bit of the creamy sauce. For a fuller meal, serve it over al dente linguine or next to some roasted asparagus. A cool glass of Sauvignon Blanc or light Chardonnay goes wonderfully with the flavors.

Where This Dish Comes From

Gratins started in France many years ago when cooks would finish dishes under a special broiling tool called a salamander that made that signature brown crust. The word gratin comes from French gratter which means to scrape, talking about that tasty crusty part everyone fights over. This seafood version probably started in coastal areas where fresh catch met French cooking methods. The mix of basic local ingredients and simple cooking makes this comfort food cross cultural lines and stay popular through time.

Frequently Asked Questions

→ Can I cook this with frozen shrimp?

Absolutely, just make sure to thaw the shrimp and dab them dry first, so the dish doesn't end up watery.

→ What cheese works best for this?

Mozzarella for a smooth melt and Parmesan for a sharp, savory kick combine perfectly.

→ Can I make a lighter version?

Of course! Swap heavy cream for light cream or Greek yogurt, and choose low-fat cheese to cut down on richness while keeping the taste.

→ What side dishes taste good with this?

A fresh salad, roasted veggies, or crusty bread to dip in the sauce would make great pairings.

→ Can I prep this in advance?

Yes, assemble it earlier, pop it in the fridge, and bake it right before serving to get the best results.

→ How can I boost the flavor even more?

A sprinkle of paprika or red pepper for heat, or mix in spinach or roasted red peppers for more layers of flavor.