This incredible shrimp gratin is simple to make and has such wow factor when you serve it. The bready garlic butter topping just makes it!
Author: Jeanie and Lulu's Kitchen
, softened, room temperature
, roasted, mashed
, finely chopped
, finely chopped
Ground Black Pepper
Extra-Virgin Olive Oil
, peeled, deveined
Preheat oven to 325 degrees F (160 degrees C).
Line a sheet tray with a silicone mat or parchment. Line up 6 shallow 5-inch round ramekins on the sheet tray. If you don't have ramekins, you can totally just pile all of this into a 9 x 13 pan though for one big, gorgeous communal casserole for everyone to dig into!
Put Butter (1/3 cup) in a medium mixing bowl and whip it up a little with an electric mixer.
Add the Garlic (6 cloves), Onion (1/2), Prosciutto (2 oz), 2 tablespoons of juice from the Lemon (1), Cognac (2 Tbsp), Tarragon (1 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) to the butter.
Keep the mixer on low and slowly pour in the Extra-Virgin Olive Oil (1/3 cup) so it all emulsifies, like mayonnaise. Then switch to a spatula and fold in Italian-Style Breadcrumbs (1/2 cup) to finish the topping.
Pour a tablespoon of White Wine (1/3 cup) into the bottom each ramekin, then evenly distribute the Jumbo Shrimp (2 lb) into each ramekin on top of the wine. Finally, evenly spoon the garlic butter topping on top of the shrimp and spread it out into an even layer.
Bake the tray for 12-14 minutes, until it is bubbly and the topping has begun to get slightly crisp.
Squeeze a little extra lemon juice on top of each helping and then sprinkle more chopped tarragon on top for garnish. Serve immediately and enjoy!
To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 degrees F (175 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.
Nutrition Per Serving
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