I really don’t think dinner gets much better than garlicky, buttery shrimp. Shrimp scampi over linguine is probably one of my all time favorite meals in the world. I grew up on it, and it’s part of why I wax poetic so much about shrimp on this blog. This week though I went with a lower carb version that cut out the pasta with these incredible ramekins of shrimp gratin! The topping was buttery glory with loads of roasted garlic all baked to perfection on top of huge, succulent extra large shrimp. Basically, it was my version of culinary heaven.
Oh my goodness with a nice veggie side and glass of white wine this really was an incredible meal. It’s perfect for last minute dinner parties or small holiday get togethers when you don’t want to spend all of your time in the kitchen. The shrimp and topping together was such a gorgeous combination too with big flavor. Hope you all enjoy this latest recipe! xoxo
This incredible shrimp gratin is simple to make and has such wow factor when you serve it. The bready garlic butter topping just makes it!
- 6 tablespoons butter softened to room temperature
- 6 cloves roasted garlic mashed into a paste *see note to make ahead
- 1/2 an onion finely minced
- 2 ounces prosciutto finely diced
- 2 tablespoons fresh lemon juice plus additional for topping
- 2 tablespoons cognac
- 1 tablespoon fresh tarragon finely chopped, plus additional for topping
- 1 pinch salt
- 1 pinch black pepper
- 6 tablespoons olive oil
- 1/2 cup seasoned breadcrumbs
- 6 tablespoons white wine
- 2 pounds extra large shrimp peeled and deveined, tails removed
Pre-heat the oven to 325 and line a sheet tray with a silicone mat or parchment. Line up 6 shallow 5 inch round ramekins on the sheet tray. Put the softened butter in a medium mixing bowl and whip it up a little with an electric mixer. Then mix in the roasted garlic, onion, prosciutto, lemon juice, cognac, tarragon, salt and pepper. Keep the mixer on low and slowly pour in the olive oil so that it all emulsifies almost like mayonnaise. Then switch to a spatula and fold in the breadcrumbs to finish the topping.
It's time to assemble! Pour a tablespoon of white wine into the bottom each ramekin, then evenly distribute the shrimp into each ramekin on top of the wine. Finally, evenly spoon the garlic butter topping on top of the shrimp and spread it out into an even layer. Bake the tray for 12-14 minutes, until it is bubbly and the topping has begun to get slightly crisp. Squeeze a little extra lemon juice on top of each helping and then sprinkle more chopped tarragon on top for garnish. Serve immediately and enjoy!
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.