Ooo, that’s a classy-cozy dish 😍 Creamy, savory, and surprisingly easy. Here’s a Shrimp & Spinach Gratin that works beautifully for dinner or a special occasion.
🦐 Shrimp & Spinach Gratin
Ingredients
- 1 lb (450 g) shrimp, peeled & deveined
- 10 oz (280 g) fresh spinach (or 1 package frozen, well-drained)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1½ cups heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère or mozzarella
- ½ tsp salt (to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional but classic)
- ½ tsp paprika or Old Bay seasoning
- ½ cup breadcrumbs (optional, for topping)
- 1 tbsp olive oil
Instructions
1. Prep the Spinach
- Heat olive oil in a skillet over medium heat.
- Add garlic, sauté 30 seconds.
- Add spinach and cook just until wilted.
- Season lightly with salt and pepper.
- Spread spinach evenly in a greased baking dish.
2. Cook the Shrimp
- In the same skillet, melt butter.
- Add shrimp, paprika (or Old Bay), salt & pepper.
- Cook 1–2 minutes per side until just pink (don’t overcook).
- Arrange shrimp over the spinach.
3. Make the Cream Sauce
- Lower heat, pour in cream.
- Stir in Parmesan, nutmeg, and black pepper.
- Simmer gently until slightly thickened (3–4 minutes).
4. Assemble
- Pour sauce evenly over shrimp and spinach.
- Sprinkle Gruyère (or mozzarella) on top.
- Add breadcrumbs if using.
5. Bake
- Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
- Broil 2–3 minutes for extra browning if desired.
🌟 Serving Suggestions
- Serve with crusty bread or garlic toast
- Great with rice, pasta, or roasted potatoes
- Light side salad balances the richness
🔁 Easy Variations
- Low-carb: Skip breadcrumbs
- Extra flavor: Add white wine (¼ cup) to the sauce
- Spicy: Add red pepper flakes
- Cheesy upgrade: Mix in fontina or asiago
If you want, I can also give you:
- a French-style gratin version 🇫🇷
- a one-pan skillet version
- or a lighter, dairy-reduced option
Just say the word 👌
