Sheet-Pan Shrimp Gratin

By Eric Kim

Published September 21, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
4(2,655)
Comments
Read comments

The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there’s more of it. Flaky panko bread crumbs — with a sprinkling of mozzarella and Gruyère — form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ½ pound peeled, deveined shrimp, tails removed, shrimp cut into ½-inch pieces

  • 1 medium zucchini or yellow squash, thinly sliced crosswise into coins

  • 3 ½ ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced

  • 1 large shallot, thinly sliced

  • 2 large garlic cloves, finely grated

  • 1 teaspoon sweet paprika

  • ¼ to ½ teaspoon red-pepper flakes

  • ¾ teaspoon herbes de Provence

  • Kosher salt (Diamond Crystal) and black pepper

  • 3 tablespoons olive oil

  • 1 cup panko bread crumbs

  • ½ cup heavy cream

  • ½ cup shredded low-moisture mozzarella

  • ¼ cup finely grated Gruyère

  • 1 lemon, cut into wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

35 grams carbs; 145 milligrams cholesterol; 459 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 28 grams fat; 5 grams fiber; 757 milligrams sodium; 22 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.

  3. Step 3

    In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.

  4. Step 4

    Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,655 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

PJ

Are the shrimp pre-cooked, or no?

Susan

Half a pound of shrimp along with the rest of the recipe will serve precisely one. ME. :)

Richard

1/2 lb. of shrimp to serve 4? 2 oz./person? Hardly seems like enough.

JAD

This is fantastically delicious. I forgot to buy zuccinni or squash, otherwise I made it exactly as written. YUM!! Next time, I'll use 1 pound of shrimp instead of ½ pound. But it's perfect as is.

Dave Almond

Easy and fantastic outcome

Violet

Delicious! Although apologies to the chef, I didn’t use any veg, just shrimp, breadcrumbs and cheese…broccoli and cauliflower mash on the side. Definitely a keeper!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.