Looking forcomfort food and don’t feel like spending hours in the kitchen? Then this shrimp gratin is for you! A warm comforting and a full of flavor shrimp gratin, shrimp with a creamy white sauce that is seasoned with brine capers and Dijon mustard and covered with Swiss cheese. The result is a fabulous dish that sings with flavor! The sauce is so good that you will want to lick your plate clean. This makes a great cosy weekend side dish or an elegant addition to your holiday table. If you are making this for holiday, you might need to double or even triple the recipe.
I like to leave the heads of the shrimp intact simply because there is a plenty of rich flavor inside these crustacean heads. Serve this elegant dish with plain rice or sautéed potatoes. You can order your shrimp cleansed, with their heads left intact, through your local fish market or supermarket.
500 g. /1 lb. 2 oz. shrimp, shelled and deveined with heads left intact
1 cup milk
1 cup heavy cream
1 tablespoon all-purpose flour
2 tablespoons capers in brine, drained
2 tablespoons of finely chopped onion
2 heapful tablespoons Dijon mustard
Salt to taste
A dash of freshly grated black pepper
1 cup Swiss cheese, grated
1 tablespoon canola oil, to brush the ceramic oven dish
Preheat the oven to 200°C/400°F.
Season the shrimp with a pinch of salt. Brush a round ceramic oven dish with oil and lay the shrimp in a circular pattern.
Place the shrimp in the oven until they turn opaque, about 5-7 minutes (don’t overcook the shrimp).
Remove from the oven and sprinkle the capers evenly.
Stir in the milk, heavy cream, onion and flour in a heavy bottomed casserole and place on medium heat, whisking constantly and bring to a gentle simmer. Remove from the heat and add the Dijon mustard and mix well. Season the sauce with salt and black pepper.
Pour the sauce over the shrimp and cover with the grated cheese.
Bake in the oven until bubbly and browned, about 10-12 minutes. Enjoy!
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