Jacques Pépin's Shrimp Gratin
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thirschfeld says: 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.
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
- Preheat you oven to 400˚F.
- 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.
- 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.
- Fan the shrimp out in individual gratins or one large gratin or casserole. Top with the remaining breadcrumbs.
- 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.
- This recipe is a Community Pick!







26 days 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!
11 months 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!
11 months ago Pee Wee
in certain regions of Italy, I believe Sicily, they always use cheese with fish.
11 months 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.
11 months ago kak10956
Are the bread crumbs fresh or dried ?
11 months 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).
11 months 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!
11 months 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?
3 months ago Lotsoscots
Yeah, I have the same question
11 months 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?
11 months ago thirschfeld
If you julienne them, meaning slice them then cut the slices into small matchstick pieces, they cook perfectly.
11 months ago cadfael
It just popped up-thanks
11 months ago cadfael
I was wondering about the parmesan too.
11 months ago meganvt01
This looks beautiful. How much parm? it doesn't appear in the ingerdient list.