Shrimp Gratin

30m
Prep Time
20m
Cook Time
50m
Ready In


"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!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (256 g)
  • Calories 195.7
  • Total Fat - 8.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 154.7 mg
  • Sodium - 1398.8 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.3 g
  • Protein - 21.6 g
  • Calcium - 302.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees.

Step 2

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.

Step 3

Add the shrimp and saute for 1-2 minutes until just opaque, but NOT fully cooked.

Step 4

With a slotted spoon, remove mixture to a lightly greased quiche dish, or individual ramekins.

Step 5

Add the wine to the pan and simmer for 1 to 2 minutes.

Step 6

Pour the wine over the shrimp and sprinkle with cheese.

Step 7

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


Tips


  • Quiche dish, or individual ramekins
  • Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use fresh shrimp for the best flavor and texture.
  • Look for pre-shredded Monterey Jack cheese to save time.

  • Replace olive oil with avocado oil for a heart-healthy option. The benefit of this substitution is that avocado oil is a rich source of monounsaturated fats which can help reduce cholesterol levels and improve heart health.
  • Replace the white wine with vegetable broth for a vegetarian option. The benefit of this substitution is that it provides a flavorful alternative that is suitable for those who do not eat animal products.

Seafood Gratin Replace the shrimp with a combination of scallops, calamari, and crab meat. Increase the amount of white wine to 1 cup. Add 1/4 teaspoon of smoked paprika to the sautéed vegetables. Bake for 10-12 minutes, or until cheese melts.



Mexican Street Corn Salad

RECOMMENDED DISH DESCRIPTION: Mexican Street Corn Salad is the perfect accompaniment to Shrimp Gratin. This flavorful side dish is made with grilled corn, mayonnaise, lime juice, cilantro, and chili powder. The creamy texture and zesty flavors of the salad will balance out the richness of the gratin and add a fresh, summery touch to the meal.


Grilled Zucchini and Squash

RECOMMENDED DISH DESCRIPTION: Grilled Zucchini and Squash is the perfect side dish to complement Mexican Street Corn Salad. The vegetables are lightly seasoned and grilled to perfection, creating a delicious smoky flavor. The crunchy texture and savory notes of the grilled vegetables will provide a contrast to the creamy texture of the corn salad and will add a fresh, summery touch to the meal.




FAQ

Q: How long should I bake the Shrimp Gratin?

A: Bake the Shrimp Gratin in a preheated oven at 350F for 8-10 minutes, or until cheese melts.



Q: What kind of cheese is used in the Shrimp Gratin?

A: The Shrimp Gratin usually calls for a combination of Parmesan, Gruyere, and Mozzarella cheese.

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Fun facts:

This dish has been popularized by the 5:30 Dinner Challenge, an online cooking competition launched by the Atlanta Journal-Constitution in 1999.

The dish is inspired by a recipe from Janette Tobin of Winter Haven, Florida, who was inspired by the classic French dish Gratin Dauphinois, which was invented by the famous French chef Marie-Antoine Careme in the 19th century.