Jacques Pépin's Shrimp Gratin

By • March 27, 2012 • 17 Comments

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Author Notes: I had never seen a version of this recipe until recently when I looked it up on line. I have made it a lot but all based on the memory of how Jacque Pepin made it on his show. So this recipe is based on his recipe.
This is a great dish for entertaining. It is really quick to make and I have made it ahead of time leaving everything separate and tossing it together just before I put it into individual gratins and pop them into the oven.
You will notice a pound of shrimp serves four people. That might not seem like a lot, a quarter pound of shrimp per person, but you will be adding mushrooms, breadcrumbs and parmesan which will bulk it up. Not only that but you will want to serve a side vegetable and a salad too, which will equal plenty to eat. If you are worried and have big eaters make the shrimp portions six ounces.
thirschfeld

Serves 4

  • 1 pound raw shrimp, size 26-30 is great, peeled and deveined
  • 2 garlic cloves, minced
  • 1 cup white or cremini mushrooms, wiped of dirt and julienned
  • 2 green onions, chopped
  • 3/4 scant cups bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 4 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • kosher salt and fresh ground white pepper
  1. Preheat you oven to 400?F.
  2. Place bread crumbs and the parmesan into a bowl. Add 2 tablespoons of melted butter and season the mix with salt and pepper. Mix everything really well to distribute the butter this will help a great deal in getting the top to brown evenly.
  3. Put the shrimp into another mixing bowl and add green onions, mushrooms and garlic. Toss to combine, season with salt and pepper then combine this mixture with half the breadcrumbs. Sprinkle with the white wine and toss again.
  4. Fan the shrimp out in individual gratins or one large gratin or casserole. Top with the remaining breadcrumbs.
  5. Bake for 13 to 20 minutes or until the top is brown and the shrimp are cooked through. If you have over lapped the shrimp a great deal it might take longer to cook and you may need to back the oven down to 375?F so the topping doesn’t brown to quickly. Serve.
Jump to Comments (17)

Comments (17) Questions (2)

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7 months ago Renee Meissner

Terrific recipe!!
I'll never understand people who criticize a recipe and caution or tell other reader to leave out ingredients because THEY didn't like it. If you don't like the recipe, have respect for the poster and just pass on by. If you want to change the recipe, then post your own recipe and leave the original alone. I thought this recipe was just fine as it was posted. Thank you!

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over 1 year ago denise&food

Loved this dish! I made it to try out for a dinner party and it is a winner. So easy and flavorful..and no cream. It called for 4 TBL of butter and was not sure where the 2 TBL that was not in the recipe instructions was to go. I used 13/16 size shrimp and it was very flavorful. Thanks for a great recipe!

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over 1 year ago Jennifer Ann

yum. I love how quickly this came together; it was perfect for a weeknight dinner. very savory and decadent without being too rich. thanks!

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almost 2 years ago darksideofthespoon

I'm making this again tonight! The first time it was delicious - a little salty, but that was my fault. I can't wait to redeem myself, my husband LOVES this. Although he demands I make it in a casserole dish because having an individual serving wasn't enough for him. :) This recipe that feeds 4 feeds my husband and I perfectly. And the Parmesan is essential in this!

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over 2 years ago cookbookchick

I made this last night - your version, Tom, with the Parm, and it was delicious! I weighed out 12 ounces of frozen shrimp which was, with green beans and salad, perfect for me and my husband. We both agreed that this one's a repeat performer. To those who question the addition of cheese, I would suggest you try it. As it is mixed into the ingredients the taste is subtle, and it adds depth to the dish. Also, I used sauteed mushrooms slices that I keep in the freezer, and fresh breadcrumbs. Thanks, Tom!

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over 2 years ago Pee Wee

in certain regions of Italy, I believe Sicily, they always use cheese with fish.

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over 2 years ago jfrob

I should have said "not right for me." I don't mean to invoke arbitrary rules, and I have no problem with people who want cheese with their seafood. But I do recommend trying this dish without. With fish, I think of cheese as a condiment, like salt, that can be added at the table if the food is lacking in flavor.

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over 2 years ago kak10956

Are the bread crumbs fresh or dried ?

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over 2 years ago jfrob

Your letter to Jacques was good, and I thank you for that. He has been my hero for over 30 years, primarily because he spends his time really teaching how to cook on his shows, rather than just showing off. I'm looking forward to finally meeting him in San Francisco this month, when he will be the featured speaker at City Arts & Lectures!

But I have a minor problem with your recipe: parmesan with shrimp is not right. I found Jacque's recipe for "Little Shrimp Casseroles", and there is no parmesan. To those who earlier asked "how much parm", I would suggest they try again with none. I think they'll find the dish has a better shrimp flavor.

That said, thank you for the reminder. We'll be eating this tomorrow night (without the parmesan).

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over 2 years ago thurston

I made this tonight and it was amazing! thank you so much for reminding my why i love Jacque. I haven't made one if his dishes in a while (ahem, thank you very much Food52...) and just the smell of this at about 10 minutes in the oven instantly took me back to my first Pepin dish! Wonderful!

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over 2 years ago Kate's Kitchen

The ingredients call for 4 T of unsalted butter and the directions just mention using 2 T. Did I miss something or is one of them a typo?

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about 2 years ago Lotsoscots

Yeah, I have the same question

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over 2 years ago fearlessem

Do the mushrooms soften in that baking time? Or do they stay firm? If the latter, do you think that quick saute of the mushrooms might add something?

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over 2 years ago thirschfeld

If you julienne them, meaning slice them then cut the slices into small matchstick pieces, they cook perfectly.

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over 2 years ago cadfael

It just popped up-thanks

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over 2 years ago cadfael

I was wondering about the parmesan too.

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over 2 years ago meganvt01

This looks beautiful. How much parm? it doesn't appear in the ingerdient list.