Creamy Cheesy Garlic Shrimp

This garlic shrimp gratin has become my secret weapon for impressing dinner guests without spending hours in the kitchen. The combination of plump shrimp bathed in a rich garlic cream sauce and topped with a golden cheese crust creates an irresistible dish that looks and tastes like restaurant quality food.

I first made this dish when I needed to pull together an impressive last minute dinner for unexpected guests. The looks on their faces when they took their first bites told me everything I needed to know this recipe would become a permanent fixture in my cooking repertoire.

Ingredients

• 1 pound shrimp peeled and deveined. Look for medium to large sized shrimp that feel firm and smell fresh like the ocean.
• 3 garlic cloves minced. Fresh garlic is non negotiable here as it forms the flavor foundation.
• 2 tablespoons olive oil. Use a good quality oil as it affects the final flavor.
• 2 tablespoons unsalted butter. The combination with olive oil provides the perfect fat base.
• 1 cup heavy cream. The higher fat content creates that luxurious mouthfeel we want.
• ½ cup chicken or seafood broth. Seafood broth adds more depth but chicken works perfectly well.
• ½ cup grated Parmesan cheese. Freshly grated will melt much better than pre packaged.
• ½ cup shredded mozzarella cheese. This creates that beautiful stretchy golden top.
• ½ cup breadcrumbs optional for topping. Adds wonderful textural contrast to the creamy dish.
• 1 teaspoon dried oregano. Provides an earthy herbal note that complements seafood.
• 1 teaspoon smoked paprika. Adds a subtle smoky dimension that elevates the entire dish.
• Salt and pepper to taste. Season at each step for the best flavor development.
• Fresh parsley or chives for garnish. The pop of color and fresh flavor cuts through the richness.

Step-by-Step Instructions

Preheat the Oven

Set your oven to 375°F and allow it to fully preheat while you prepare the other components. A properly heated oven ensures even cooking and that perfect golden top.

Cook the Shrimp

Begin by heating olive oil and butter in a large skillet over medium heat until the butter is fully melted and bubbling slightly. Add the minced garlic and cook for exactly one minute until fragrant but not browned as garlic quickly becomes bitter when overcooked. Add your seasoned shrimp in a single layer ensuring they all make contact with the pan surface. Cook for 2 to 3 minutes per side until they turn pink and just barely cook through. Remove immediately to prevent overcooking as they will continue cooking in the oven.

Make the Sauce

Using the same skillet with all those flavorful bits from cooking the shrimp add heavy cream and broth stirring constantly and scraping the bottom of the pan to incorporate all those flavors. This deglazing step is crucial for depth of flavor. Add the Parmesan gradually while stirring to prevent clumping and ensure smooth incorporation. Stir in oregano and paprika allowing the sauce to simmer gently for 3 to 4 minutes until it coats the back of a spoon but remains pourable.

Assemble the Gratin

Arrange the cooked shrimp in a shallow baking dish ensuring they are distributed evenly. Pour the garlic cream sauce over the shrimp making sure every piece is coated. The sauce should come about three quarters of the way up the shrimp not completely submerge them. Sprinkle the mozzarella in an even layer followed by breadcrumbs if using for that perfect golden crust.

Bake to Perfection

Place the baking dish in the center of your preheated oven and bake for 15 to 20 minutes watching carefully toward the end. The top should be bubbling around the edges and show a beautiful golden brown color. If needed you can broil for the final minute for extra browning but watch very closely to prevent burning.

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The smoked paprika is my secret ingredient in this recipe. I discovered its power to transform seafood dishes during a cooking class in Spain years ago. When my daughter first tried this dish she declared it better than the gratin at her favorite seafood restaurant which remains the highest compliment any home cook could receive.

Storage and Reheating

This shrimp gratin stays good in the refrigerator for up to 2 days in an airtight container. The texture is best when freshly made but leftovers still taste wonderful. To reheat place in a 325°F oven covered with foil for about 15 minutes until warmed through. Avoid microwaving if possible as it can make the shrimp tough and the sauce separate.

Make It Your Own

This recipe welcomes many variations to suit your taste or what you have on hand. You can add spinach mushrooms or artichoke hearts for extra vegetables. For a lower calorie version substitute half and half for heavy cream though the sauce will be slightly less rich. For a Mediterranean twist add some sun dried tomatoes and a sprinkle of feta cheese along with the mozzarella.

Serving Suggestions

While delicious on its own this garlic shrimp gratin pairs beautifully with so many sides. Serve over al dente linguine or with crusty bread for soaking up the incredible sauce. For a lighter option pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. When entertaining I often serve individual portions in scallop shells or small gratin dishes for an elegant presentation that always impresses.

The History Behind The Dish

The concept of gratins originated in French cuisine where dishes were topped with breadcrumbs and cheese before being browned under high heat. This particular seafood variation gained popularity in coastal regions of France and Italy where fresh seafood is abundant. The addition of garlic cream sauce shows influence from American seafood restaurants that adapted European classics to suit American tastes in the mid 20th century.

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Recipe FAQs

→ Can I use frozen shrimp for this gratin?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before cooking to prevent excess moisture in the dish. This ensures your sauce remains creamy rather than watery.

→ What can I substitute for heavy cream?

Half-and-half or a mixture of milk and cream cheese can work as substitutes. For a lighter version, try evaporated milk or coconut cream. The sauce won't be quite as rich but will still be delicious.

→ How do I know when the shrimp are properly cooked?

Perfectly cooked shrimp turn from gray to pink and opaque, and curl into a loose C-shape. Overcooking will cause them to tighten into an O-shape and become rubbery, so watch them carefully during the initial sauté.

→ Can this dish be prepared ahead of time?

Yes, you can prepare the components up to a day ahead. Cook the shrimp and make the sauce, then refrigerate separately. Combine and add cheese just before baking, adding 5-10 minutes to the baking time if coming from the refrigerator.

→ What sides pair well with garlic shrimp gratin?

This rich dish pairs beautifully with simple sides like steamed vegetables, a light salad with lemon vinaigrette, crusty bread, fluffy white rice, or angel hair pasta. The sides help balance the richness while soaking up the delicious sauce.

→ Can I make this dish without cheese for dairy restrictions?

For a dairy-free version, substitute the cream with full-fat coconut milk and omit the cheese. Instead, top with seasoned panko breadcrumbs mixed with a little olive oil for crunch, and add nutritional yeast for a cheesy flavor.