Gulf Shrimp au Gratin

Name: Gulf Shrimp au Gratin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 first-course servings
Cuisine: american
Ingredients: 1 tablespoon vegetable oil; 5 tablespoons unsalted butter; 1 1/2 pounds peeled and deveined shrimp; 2 teaspoons Emeril's ESSENCE Creole Seasoning, recipe follows; 3/4 teaspoon salt; 3/4 teaspoon ground white pepper; 1/4 cup minced shallots; 1 1/2 teaspoons minced garlic; 2 tablespoons plus 2 teaspoons all-purpose flour; 1 1/4 cups milk; 2/3 cup heavy cream; 1 1/2 teaspoons lemon juice; 1 1/2 cups shredded Monterey Jack cheese, divided; 1 tablespoon chopped chives; 2 slices firm white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Watch how to make this recipe.

Gulf Shrimp au Gratin

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Level: Intermediate
Yield: 8 first-course servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

393

Total Fat

26

Saturated Fat

15

Carbohydrates

14

Dietary Fiber

2

Sugar

4

Protein

27

Cholesterol

209

Sodium

472

Total: 55 min
Prep: 15 min
Cook: 40 min

Level: Intermediate
Yield: 8 first-course servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

393

Total Fat

26

Saturated Fat

15

Carbohydrates

14

Dietary Fiber

2

Sugar

4

Protein

27

Cholesterol

209

Sodium

472

Total: 55 min
Prep: 15 min
Cook: 40 min

Ingredients

1 tablespoon vegetable oil

5 tablespoons unsalted butter

1 1/2 pounds peeled and deveined shrimp

2 teaspoons Emeril's ESSENCE Creole Seasoning, recipe follows

3/4 teaspoon salt

3/4 teaspoon ground white pepper

1/4 cup minced shallots

1 1/2 teaspoons minced garlic

2 tablespoons plus 2 teaspoons all-purpose flour

1 1/4 cups milk

2/3 cup heavy cream

1 1/2 teaspoons lemon juice

1 1/2 cups shredded Monterey Jack cheese, divided

1 tablespoon chopped chives

2 slices firm white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees F and lightly grease 8 (6 or 8-ounce) shallow ramekins or gratin dishes.
In a large skillet, heat the vegetable oil and 1 tablespoon of the butter over high heat until hot. Season the shrimp with the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and add them to the hot pan. Cook quickly, turning once, until lightly golden on both sides, 30 seconds to 1 minute per side. Divide the shrimp evenly among the ramekins and set aside.
In a small saucepan, melt 3 tablespoons of the remaining butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes or until fragrant -- do not allow flour to brown. While whisking constantly, add the milk and heavy cream in a thin, steady stream, until mixture is very smooth. Cook, stirring, until sauce comes to a gentle boil, thickens and any floury taste is gone, 5 to 6 minutes. Add the lemon juice, 1 cup shredded cheese, chives, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins.
In another small saucepan melt the remaining tablespoon of butter. Remove from the heat and add the butter to the bread crumbs. Toss to thoroughly combine. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and then divide the buttered crumbs evenly among the tops of the ramekins.
Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes.

Gulf Shrimp au Gratin

Gulf Shrimp au Gratin

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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