Green Onion/Scallion

Jacques Pépin's Shrimp Gratin

March 27, 2012
5 Ratings
Photo by Tom Hirschfeld/
  • Serves 4
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.

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • darksideofthespoon
  • meganvt01
  • Whitney
  • thirschfeld

20 Reviews

Lois B. January 8, 2024
Loved it but would tone down the Parmesan and turn up the garlic only to suit my personal taste
Jessica May 11, 2017
This a new favorite. I plan on adding some diced red pepper next time. And I agree with darksideofthespoon, this is the perfect amount to feed two people.
Renee M. June 5, 2014
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!
denise&food April 9, 2013
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!
Whitney January 2, 2022
That was my conundrum! I tossed it with the shrimp before the breadcrumbs!
Jennifer A. April 2, 2013
yum. I love how quickly this came together; it was perfect for a weeknight dinner. very savory and decadent without being too rich. thanks!
darksideofthespoon January 28, 2013
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!
Pee W. April 2, 2012
in certain regions of Italy, I believe Sicily, they always use cheese with fish.
jfrob April 2, 2012
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.
Whitney January 2, 2022
My mom was Sicilian and she never believed in using cheese with any seafood. Admittedly I did use it occasionally when I made a pasta/seafood combo!
kak10956 April 2, 2012
Are the bread crumbs fresh or dried ?

jfrob April 2, 2012
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).
thurston April 1, 2012
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!
Kate's K. April 1, 2012
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?
Lotsoscots December 1, 2012
Yeah, I have the same question
fearlessem March 27, 2012
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?
thirschfeld March 27, 2012
If you julienne them, meaning slice them then cut the slices into small matchstick pieces, they cook perfectly.
cadfael March 27, 2012
It just popped up-thanks
cadfael March 27, 2012
I was wondering about the parmesan too.
meganvt01 March 27, 2012
This looks beautiful. How much parm? it doesn't appear in the ingerdient list.