SHRIMP AU GRATIN
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
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.
SHRIMP AU GRATIN
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
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 AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
SEAFOOD GRATIN
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.
BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
CURRIED SHRIMP AU GRATIN
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 GRATIN
Modified recipe from the AJC online 5:30 Dinner Challenge -- Janette Tobin of Winter Haven, Fla., sent in a sauteed shrimp dish that, she notes, "makes a wonderful, tasty quick dinner, but is good enough to serve to guests." NOTE: Any leftover shrimp mixture makes great shrimp quesadillas, garnished with additional monterey jack cheese, sour cream, avocado slices, salsa, and cilantro!
Provided by KerfuffleUponWincle
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a large, lightly oiled skillet over medium-high heat, saute the onion, garlic, cayenne, and mushrooms until softened and the mushrooms have given off most of their moisture.
- Add the shrimp and saute until just opaque, but NOT fully cooked.
- With a slotted spoon, remove mixture to a lightly greased quiche dish.
- Add the wine to the pan and simmer for 1 to 2 minutes.
- Pour the wine over the shrimp and sprinkle with cheese.
- Bake for 8-10 minutes, or until cheese melts.
- Note: Use any leftover shrimp/cheese mixture as great quesadillas! Bake quesadillas with additional monterey jack cheese in flour tortillas folded in half, on parchment paper at 400F for 10-12 minutes. Garnish with sour cream, avocado slices, salsa, and cilantro!
CRAB & SHRIMP AU GRATIN
Make and share this Crab & Shrimp Au Gratin recipe from Food.com.
Provided by Dancer
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt, pepper and 1 cup milk.
- Stir until smooth.
- Combine cheese spread and remaining milk in top of double boiler, cook over hot water until cheese melts.
- Add flour mixture and hot sauce to cheese mixture, stir until smooth.
- Add shrimp and crabmeat.
- Pour into a greased 1 1/2 quart casserole dish and top with shredded cheese.
- Bake at 350 F degrees for 20 minutes.
- Serve over hot cooked rice.
Nutrition Facts : Calories 299.8, Fat 14.7, SaturatedFat 8.9, Cholesterol 169.1, Sodium 890.8, Carbohydrate 11.9, Fiber 0.3, Sugar 0.2, Protein 28.9
SHRIMP IN PURGATORY
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta. Find a slow cooker version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
- Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
- Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
SHRIMP AND CRABMEAT AU GRATIN
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
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
SHRIMP PARMIGIANA
Lightly breaded and fried shrimp are tossed in marinara sauce and baked with a cheese crust. Surprisingly, this does not taste oily at all. Very good flavor, nice and light. Serve over angel hair pasta with a tossed salad on the side. The red pepper sauce pairs well with the shrimp, but you can use your favorite marinara.
Provided by Challengergurl
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 18
Steps:
- Pour oil into a pot and heat to 350 degrees F (175 degrees C).
- Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
- Beat eggs and water together in a bowl.
- Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
- Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
- Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.
Nutrition Facts : Calories 1109.6 calories, Carbohydrate 52 g, Cholesterol 243.6 mg, Fat 86 g, Fiber 6.1 g, Protein 33.2 g, SaturatedFat 9.7 g, Sodium 1494.1 mg, Sugar 15.1 g
SHRIMP AND CRAB AU GRATIN
For me, this is the ultimate in comfort food. Rich and creamy, cheesy, and seafood all in one dish...how do you lose? I've been known to add a LOT more cheese if I'm in the mood, or toss in some Cajun seasoning to spice it up a bit. Prep time includes stove-top cooking time, cooking time is just the baking time.
Provided by Felix4067
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in medium frying pan.
- Add onions and celery and saute until soft.
- Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside.
- Add flour to pan, and mix well.
- Immediately add evaporated milk gradually, stirring constantly to thin flour mixture.
- Add regular milk, stirring constantly, until completely incorporated.
- Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently.
- Remove from heat; add the crab and shrimp and mix well.
- Add 8 oz. of the cheese and mix well.
- Pour mixture into a well-greased 3-quart casserole dish.
- Sprinkle remaining cheese over the top.
- Bake uncovered at 375F for 15 minutes, until cheese melts.
Nutrition Facts : Calories 590.3, Fat 41.2, SaturatedFat 25.3, Cholesterol 307.7, Sodium 1172.1, Carbohydrate 15.4, Fiber 0.7, Sugar 1.6, Protein 39.1
SHEET-PAN SHRIMP GRATIN
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
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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