Lighter Shrimp Gratin
Lighter Shrimp Gratin
Ingredients
For the Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Melt 2 tablespoons of butter in a large skillet or oven-safe pan over medium heat.
⏱️ 2 min•🌡️ 375
- 2
Add the diced yellow onion to the pan and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the corn to the pan and sauté for 1 minute.
⏱️ 1 min
- 5
Add the peeled and deveined shrimp to the pan and cook until the shrimp just turn pink, about 2-3 minutes. Be careful not to overcook them.
⏱️ 3 min
- 6
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1 minute.
⏱️ 2 min
- 7
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 8
Season the mixture with salt and pepper to taste.
⏱️ 1 min
- 9
Remove the pan from the heat and stir in the grated Gruyere cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min
- 10
Transfer the shrimp and sauce mixture into a baking dish if not using an oven-safe pan.
⏱️ 1 min
- 11
In a separate small bowl, combine the Panko breadcrumbs and chopped parsley.
⏱️ 1 min
- 12
Sprinkle the Panko and parsley mixture evenly over the top of the shrimp gratin in the baking dish.
⏱️ 1 min
- 13
Sprinkle the grated Parmesan cheese over the breadcrumb layer.
⏱️ 1 min
- 14
Bake the gratin in the preheated oven for 15-20 minutes, or until the top is golden brown and the mixture is bubbly.
⏱️ 18 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Lighter Shrimp Gratin
For the Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Melt 2 tablespoons of butter in a large skillet or oven-safe pan over medium heat.
⏱️ 2 min•🌡️ 375 - 2
Add the diced yellow onion to the pan and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min - 3
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
⏱️ 1 min - 4
Add the corn to the pan and sauté for 1 minute.
⏱️ 1 min - 5
Add the peeled and deveined shrimp to the pan and cook until the shrimp just turn pink, about 2-3 minutes. Be careful not to overcook them.
⏱️ 3 min - 6
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1 minute.
⏱️ 2 min - 7
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
⏱️ 2 min - 8
Season the mixture with salt and pepper to taste.
⏱️ 1 min - 9
Remove the pan from the heat and stir in the grated Gruyere cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min - 10
Transfer the shrimp and sauce mixture into a baking dish if not using an oven-safe pan.
⏱️ 1 min - 11
In a separate small bowl, combine the Panko breadcrumbs and chopped parsley.
⏱️ 1 min - 12
Sprinkle the Panko and parsley mixture evenly over the top of the shrimp gratin in the baking dish.
⏱️ 1 min - 13
Sprinkle the grated Parmesan cheese over the breadcrumb layer.
⏱️ 1 min - 14
Bake the gratin in the preheated oven for 15-20 minutes, or until the top is golden brown and the mixture is bubbly.
⏱️ 18 min•🌡️ 375