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Commander's Palace Shrimp Au Gratin

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Shrimp:
  • 2 lbs large shrimp 21-25 count, peeled and deveined
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • ¼ cup white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp Creole seasoning
  • Salt and pepper to taste
  • Mornay Sauce:
  • 4 tbsp 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 tbsp white wine
  • 1 tsp Dijon mustard
  • ½ tsp Creole seasoning
  • ¼ tsp cayenne pepper
  • ¼ tsp nutmeg
  • Salt and white pepper to taste
  • Topping:
  • ¾ cup panko breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 2 tbsp butter melted
  • 1 tbsp fresh parsley chopped
  • ½ tsp paprika

Instructions
 

  • Preheat oven to 400°F, butter 6 individual gratin dishes
  • Heat butter and oil in large skillet over medium-high heat
  • Cook shrimp 2 minutes per side until pink, don't overcook
  • Add garlic, cook 30 seconds until fragrant
  • Add wine and lemon juice, simmer 1 minute, remove from heat
  • Season with Creole seasoning, set aside with pan juices
  • Melt 4 tbsp butter in saucepan, whisk in flour, cook 2-3 minutes until golden
  • Gradually whisk in warm milk, adding ½ cup at a time
  • Add cream and wine, simmer 3-4 minutes until thickened
  • Whisk in Dijon, Creole seasoning, cayenne, nutmeg, salt, white pepper
  • Reduce heat to low, add cheeses in batches, whisking until melted
  • Add shrimp and pan juices to sauce, stir gently to coat
  • Divide among gratin dishes
  • Mix panko, Parmesan, melted butter, parsley, paprika
  • Sprinkle topping evenly over each dish
  • Place on baking sheet, bake 15-18 minutes until bubbly and golden
  • Broil 1-2 minutes if needed for browning, watch carefully
  • Rest 3-5 minutes before serving

Notes

  • Don't overcook shrimp—finish cooking in the oven
  • Shred cheese fresh—pre-shredded won't melt smoothly
  • Low heat for cheese—prevents graininess
  • Warm milk incorporates better into the roux
  • Whisk constantly when making a roux
  • Watch the broiler closely if browning the top
  • Store 2 days refrigerated
  • Best served fresh from the oven
  • Can assemble 4 hours ahead, refrigerate
  • Individual dishes create an elegant presentation
  • Serve with crusty French bread
  • Gruyère can be replaced with Swiss or fontina
Calories: 480 per serving