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Try this Shrimp Au Gratin recipe
- Carbohydrate 48.44274 g
- Cholesterol 15.28 mg
- Fat 36.13942 g
- Fiber 2.24740005469322 g
- Protein 14.04426 g
- Saturated Fat 8.934496 g
- Serving Size 1 1 Serving (282g)
- Sodium 1427.148 mg
- Sugar 46.1953399453068 g
- Trans Fat 1.805462 g
- Calories 574 calories
Step-by-step
- Alternate layers of shrimp, white sauce and 1/2 of the cheese in greased deep baking dish.
- Sprinkle top with remaining cheese and parsley, then with buttered crubms.
- Bake at 400 F. for 20 minutes or until crumbs are brown.
Rich seafood gratins demand acidic side dishes to cut through heavy dairy fats and prevent palate fatigue. A crisp green salad dressed simply with lemon juice and extra virgin olive oil provides the necessary sharp contrast to the dense cheese sauce. Avoid heavy vinaigrettes made with heavy cream or sweet additives, because they will compete directly with the seasoned crust. Raw radishes or shaved fennel added to the greens introduce a peppery bite that balances the rich shellfish.
Textural integrity in this dish relies entirely on moisture control within the layers. Excess liquid released from the cooked shrimp will dissolve the crisp topping before it browns properly in the oven. Thoroughly draining the seafood prior to assembly prevents the white sauce from breaking into a watery pool. Baking at four hundred degrees Fahrenheit for twenty minutes provides enough thermal energy to set the interior dairy while browning the bread crumbs.
Coating the bread crumbs in melted butter before application ensures an even, golden crunch across the surface. Unbuttered dry crumbs tend to burn quickly under high heat without developing the desired toasted flavor profile. Using a shallow ceramic or glass baking dish increases the surface area exposed to the oven heat, yielding a higher ratio of crunchy topping to creamy interior. Grating American cheese finely rather than coarsely ensures rapid, even melting without oil separation.
Leftovers should be cooled rapidly and stored in an airtight container within the refrigerator for no longer than forty-eight hours. Reheating this style of casserole in a microwave will soften the crust permanently and make the shrimp rubbery. Restore the original texture instead by placing individual portions in a conventional oven preheated to three hundred fifty degrees Fahrenheit until heated through.
