Creamy Shrimp Gratin
A rich and flavorful Malaysian-inspired shrimp dish topped with a creamy gratin.
Ingredients
- ●1 pound shrimppeeled and deveined
- ●2 tablespoons quick creamy pastesee notes
- ●1 tablespoon shrimp pasteoptional, for added depth
- ●1 cup gratinshredded
- ●2 tablespoons unsalted buttermelted
- ●1 tablespoon all-purpose floursee notes
- ●1 cup heavy creamsee notes
- ●1/2 cup parmesan cheeseshredded
- ●to taste saltoptional
- ●to taste black pepperoptional
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a blender or food processor, combine the quick creamy paste and shrimp paste. Blend until smooth.
- 3
In a large skillet, melt the butter over medium-high heat.
- 4
Add the shrimp and cook until pink, about 2-3 minutes per side.
- 5
Add the blended paste to the skillet and stir to combine.
- 6
Transfer the skillet to the preheated oven and bake for 5 minutes.
- 7
In a separate saucepan, melt the butter over medium heat.
- 8
Add the flour and whisk to combine. Cook for 1 minute.
- 9
Slowly pour in the heavy cream, whisking constantly. Bring to a simmer.
- 10
Reduce the heat to low and cook for 2 minutes, or until the sauce thickens.
- 11
Stir in the parmesan cheese until melted.
- 12
To assemble the gratin, place the cooked shrimp in the bottom of a baking dish.
- 13
Pour the creamy sauce over the shrimp.
- 14
Top with shredded gratin and bake in the preheated oven for 10-12 minutes, or until golden brown.
- 15
Serve hot and enjoy!