SHRIMP GRATIN

Gratin often speaks to creamy cheesy potatoes, delicately sauced fish or baked vegetable casseroles.  But “gratin” really only means covered in something crunchy, or savory or crisp—think buttered breadcrumbs, coarsely grated hard cheese or toasted chopped nuts.  This shrimp and mushroom dish is one of those easy, make ahead things, that get a final few minutes in a hot oven just before dinner.  It’s adapted from one of those wonderful Jacques Pepin videos—-and can be sized to your company and seasoned to your taste. 

• 5-6 large shrimp per person—peeled and deveined
• 1 cup mushrooms, coarsely chopped
• Garlic and green onions to taste—finely chopped
• ¾ cup coarse breadcrumbs or Panko
• ½ cup grated parmesan cheese
• 4 tblsp butter
• 1/4 cup or less white wine
• Salt and pepper

Add 2 tblsp melted butter to breadcrumbs and grated cheese—mix well and fluff.  In another bowl, mix mushrooms, garlic, onions, sat, pepper and half the breadcrumbs.  Sprinkle with a little wine and toss until well mixed.  Place this mixture in individual gratin dishes or one large, flat casserole pan.  Arrange shrimp on mushroom mixture the top with remaining breadcrumbs.  Sprinkle lightly with wine.    Place in 425’ oven for 10-12 minutes, or until shrimp are pink and breadcrumbs nicely browned.  If assembled ahead, store in fridge until ready to bake.

The Kitchen Hive