Commander’s Palace Shrimp Au Gratin Recipe: New Orleans Indulgence

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 480 calories per serving

Commander’s Palace Shrimp Au Gratin is pure New Orleans decadence—plump Gulf shrimp in a creamy cheese sauce with a golden, bubbling top. This iconic dish from one of the city’s most legendary restaurants combines French technique with Louisiana flair.

Rich, cheesy, and loaded with shrimp, it’s the kind of special occasion dish that makes everyone feel like they’re dining at a five-star restaurant. Serve it as an elegant appetizer or a luxurious main course.

What Makes This Au Gratin Special?

The velvety Mornay sauce (béchamel with cheese) creates the perfect base for sweet Gulf shrimp. A blend of sharp cheddar and Gruyère provides depth and excellent melting properties.

The breadcrumb topping adds textural contrast—crispy and golden against the creamy interior. A touch of Creole seasoning and white wine elevates it beyond ordinary shrimp and cheese.

Equipment Needed

• Large skillet
• Medium saucepan
• Whisk
• 6 individual gratin dishes or 1 large baking dish
• Baking sheet
• Measuring cups and spoons
• Greater for cheese

Ingredients You’ll Need

For the Shrimp:

• 2 pounds large shrimp (21-25 count), peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ cup white wine
• 1 tablespoon fresh lemon juice
• 1 teaspoon Creole seasoning
• Salt and pepper to taste

For the Mornay Sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups whole milk, warmed
• ½ cup heavy cream
• 1 cup sharp white cheddar, shredded
• ½ cup Gruyère cheese, shredded
• ¼ cup Parmesan cheese, grated
• 2 tablespoons white wine
• 1 teaspoon Dijon mustard
• ½ teaspoon Creole seasoning
• ¼ teaspoon cayenne pepper
• ¼ teaspoon nutmeg
• Salt and white pepper to taste

For the Topping:

• ¾ cup panko breadcrumbs
• ¼ cup Parmesan cheese, grated
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon paprika

Step-by-Step Instructions

Preheat Oven: Preheat oven to 400°F. Lightly butter 6 individual gratin dishes or one 9×13-inch baking dish.

Position the rack in the upper third of the oven for browning.

Cook Shrimp: Heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer.

Cook 2 minutes per side until pink and just cooked through. Don’t overcook—they finish in the oven.

Add Aromatics: Add minced garlic to the pan with the shrimp. Cook 30 seconds until fragrant.

Pour in white wine and lemon juice. Let simmer 1 minute, then remove from heat.

Season: Sprinkle Creole seasoning over shrimp. Toss to coat. Set aside while making the sauce.

Reserve any pan juices to add to the sauce.

Make Roux: In a medium saucepan, melt 4 tablespoons butter over medium heat.

Whisk in flour and cook, stirring constantly, for 2-3 minutes until light golden and nutty.

Create Béchamel: Gradually whisk in warm milk, adding about ½ cup at a time to prevent lumps.

Continue whisking until all milk is incorporated and the sauce is smooth.

Add Cream: Whisk in heavy cream and white wine. Bring to a gentle simmer.

Cook 3-4 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.

Season Sauce: Whisk in Dijon mustard, Creole seasoning, cayenne, nutmeg, salt, and white pepper.

Taste and adjust seasoning—the sauce should be well-seasoned and flavorful.

Add Cheese: Reduce the heat to low. Add cheddar, Gruyère, and Parmesan in three batches, whisking after each until completely melted.

Keep the heat low to prevent the cheese from becoming grainy.

Combine: Add cooked shrimp and any pan juices to the cheese sauce. Stir gently to coat shrimp.

Divide the mixture among the prepared gratin dishes or spread it in a baking dish.

Make Topping: In a small bowl, combine panko breadcrumbs, Parmesan, melted butter, parsley, and paprika.

Mix until breadcrumbs are evenly coated with butter.

Top: Sprinkle breadcrumb mixture evenly over shrimp and sauce in each dish.

Make sure the topping reaches the edges for even browning.

Bake: Place gratin dishes on a baking sheet. Bake for 15-18 minutes until the sauce is bubbling and the top is golden brown.

If the top isn’t browning, broil for 1-2 minutes, watching carefully.

Rest: Remove from oven and let rest 3-5 minutes before serving.

The sauce will be extremely hot. Resting allows it to thicken slightly.

Serve: Serve in gratin dishes with crusty French bread for soaking up the delicious sauce.

Garnish with extra parsley if desired.

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Ingredient Substitutions

Gruyère: Swiss cheese or fontina works well.

White Cheddar: Regular sharp cheddar is fine, but white looks more elegant.

Heavy Cream: Half-and-half can substitute, but won’t be as rich.

Panko: Regular breadcrumbs work, but panko creates a crispier topping.

White Wine: Dry sherry or additional cream/milk.

Creole Seasoning: Make your own: paprika, garlic powder, onion powder, cayenne, thyme, oregano.

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 38g
• Carbohydrates: 18g
• Fat: 28g
• Saturated Fat: 16g
• Fiber: 1g
• Sugar: 5g
• Sodium: 880mg
• Cholesterol: 280mg

Tips for Success

Don’t Overcook Shrimp: They cook more in the oven. Remove when just pink.

Warm the Milk: Room temperature or warm milk incorporates into the roux more smoothly.

Shred Fresh Cheese: Pre-shredded has anti-caking agents that prevent smooth melting.

Low Heat for Cheese: High heat makes cheese grainy and separated.

Whisk constantly: When making roux and adding liquids to prevent lumps.

Individual Dishes: Create an elegant presentation and easier portion control.

Watch the Broiler: The top can burn quickly. Stay close if browning under the broiler.

Serving Suggestions

Elegant Appetizer: Serve in individual gratin dishes as a sophisticated first course.

Main Course: Serve over rice or pasta with green salad for a complete meal.

Brunch Star: Excellent addition to the special brunch menu.

French Bread: Crusty bread for soaking up sauce is essential.

Wine Pairing: Pair with crisp white wine like Sauvignon Blanc or unoaked Chardonnay.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 2 days.

Not Freezer-Friendly: Cream sauces don’t freeze well.

Reheating: Warm in 350°F oven covered for 15-20 minutes. May need a splash of cream.

Microwave: Works, but the topping won’t be crispy.

Best Fresh: This dish is truly best enjoyed fresh from the oven.

Variations to Try

Crab Au Gratin: Replace shrimp with lump crab meat.

Lobster: Use lobster tail meat for ultimate luxury.

Crawfish: Traditional Louisiana option when in season.

Mixed Seafood: Combine shrimp, crab, and scallops.

Spinach Addition: Add 1 cup cooked spinach for color and nutrition.

Mushroom: Sauté mushrooms with shrimp for earthy depth.

Common Mistakes to Avoid

Overcooking Shrimp: Makes them rubbery. Cook just until pink.

High Heat on Cheese: Creates grainy, separated sauce. Keep the heat low.

Pre-Shredded Cheese: Anti-caking agents prevent smooth melting.

Not Seasoning Enough: Both shrimp and sauce need good seasoning.

Skipping Roux: Creates a thin, watery sauce. Roux is essential.

Underbaking: The sauce should be bubbly, the top golden. Don’t underbake.

Boiling Sauce: Gentle simmer only after adding cheese.

Frequently Asked Questions

Can I make this ahead?

Assemble completely, cover, and refrigerate up to 4 hours. Bake when ready, adding 5 minutes.

What if I can’t find Gruyère?

Swiss, fontina, or extra white cheddar works fine.

Can I use frozen shrimp?

Yes! Thaw completely and pat very dry before cooking.

Why is my sauce grainy?

Cheese added too quickly, heat too high, or used pre-shredded cheese.

Can I make one large dish?

Yes! Use a 9×13 baking dish. Increase baking time to 20-22 minutes.

What’s the difference between macaroni and cheese?

Uses seafood instead of pasta and has more refined, restaurant-quality sauce.

Can I skip the breadcrumb topping?

You can, but it adds essential textural contrast and looks beautiful.

Is this gluten-free?

Use gluten-free flour and breadcrumbs. Verify all other ingredients are GF.

How do I know when it’s done?

Sauce should be bubbling around the edges, and the top should be golden brown.

Can I add vegetables?

Yes! Sautéed mushrooms, spinach, or roasted red peppers work well.

New Orleans Elegance

Commander’s Palace Shrimp Au Gratin represents the pinnacle of Louisiana fine dining—French technique meets Gulf Coast ingredients. This luxurious dish transforms simple shrimp into something extraordinary.

While it requires attention and multiple steps, the result is restaurant-quality elegance that impresses every time. Make this for special occasions when you want to create memories around the table!