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RECIPE
13 INGREDIENTS8 STEPS1HR 15MIN

Shrimp Gratin

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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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!
1HR 15MIN
Total Time
30MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1/3 cup
Butter , softened, room temperature
6 cloves
Garlic , roasted, mashed
see note to make ahead
1/2
Onion , minced
2 oz
Prosciutto , finely chopped
1
Lemon , juiced
2 Tbsp., plus more for topping
2 Tbsp
Cognac
1 Tbsp
Tarragon , finely chopped
plus more for topping
1 pinch
1/3 cup
Extra-Virgin Olive Oil
1/2 cup
Italian-Style Breadcrumbs
1/3 cup
White Wine
2 lb
Extra-Large  Jumbo Shrimp , peeled, deveined
tails removed

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Nutrition Per Serving

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CALORIES
508
FAT
31.3 g
PROTEIN
42.1 g
CARBS
11.4 g

Author's Notes

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

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
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!
Step 3
Put Butter (6 tablespoon) in a medium mixing bowl and whip it up a little with an electric mixer.
Step 4
Add the Garlic (6 clove), Onion (1/2), Prosciutto (2 ounce), 2 tablespoons of juice from the Lemon (1), Cognac (2 tablespoon), Tarragon (1 tablespoon), Salt (1 pinch), and Ground Black Pepper (1 pinch) to the butter.
Step 5
Keep the mixer on low and slowly pour in the Extra-Virgin Olive Oil (6 tablespoon) so it all emulsifies, like mayonnaise. Then switch to a spatula and fold in Italian-Style Breadcrumbs (1/2 cup) to finish the topping.
Step 6
Pour a tablespoon of White Wine (6 tablespoon) into the bottom each ramekin, then evenly distribute the Jumbo Shrimp (2 pound) 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.
Step 7
Bake the tray for 12-14 minutes, until it is bubbly and the topping has begun to get slightly crisp.
Step 8
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!

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Nutrition Per Serving
Calories
508
% Daily Value*
Fat
31.3 g
40%
Saturated Fat
9.9 g
50%
Trans Fat
0.0 g
--
Cholesterol
343.1 mg
114%
Carbohydrates
11.4 g
4%
Fiber
1.1 g
4%
Sugars
1.1 g
--
Protein
42.1 g
84%
Sodium
1170.3 mg
51%
Vitamin D
--
--
Calcium
135.0 mg
10%
Iron
4.1 mg
23%
Potassium
89.4 mg
2%
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