original oyster house shrimp au gratin recipe
Shrimp au gratin is a bubbling baked casserole of tender shrimp in a creamy, sharp cheese sauce under a golden, crisp top. This original oyster house shrimp au gratin recipe is a home version of that Gulf Coast comfort style: rich, savory, with a little Creole-style spice. It takes about 40 minutes from start to table.
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Servings: 4
Ingredients
- 1 1/2 lb large shrimp, 21-25 count peeled and deveined, tails off, patted very dry
- 4 tbsp unsalted butter divided: 3 tbsp for the sauce, 1 tbsp for the topping
- 1/4 cup finely minced yellow onion or shallot
- 2 clove garlic minced
- 3 tbsp all-purpose flour
- 1 1/2 cup half-and-half whole milk works, the sauce is just a bit lighter
- 1/4 cup dry white wine optional, swap with chicken broth
- 1 cup shredded sharp white cheddar shred it yourself for the smoothest melt
- 1/2 cup shredded Monterey Jack or Gruyère
- 1/4 cup grated Parmesan divided: 2 tbsp in the sauce, 2 tbsp in the topping
- 1 tsp Creole or Old Bay seasoning check the salt level on your brand
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for a gentle kick
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt adjust to taste
- 1/2 cup panko breadcrumbs or crushed buttery crackers
- 2 tbsp chopped fresh parsley for finishing
- 8 oz lump crab meat optional, for the crab version, picked over for shell
Instructions
Step 1: Prep the Pan and the Shrimp
- Heat the oven to 400°F and lightly butter a 2-quart baking dish, or four 10-ounce ramekins. Pat the shrimp very dry with paper towels, then toss with the Creole seasoning and set aside. Dry shrimp keep the sauce thick instead of watery.
Step 2: Build the Roux
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add the onion and cook 3 minutes until soft and translucent, not browned. Stir in the garlic for 30 seconds, then sprinkle in the flour and whisk for 1 minute. It should look like a pale, bubbly paste.
Step 3: Make the Cheese Sauce
- Slowly whisk in the wine, then the half-and-half, a splash at a time so no lumps form. Simmer gently for 3-4 minutes, whisking often, until the sauce coats the back of a spoon. Take the pan off the heat. Stir in the cheddar, Monterey Jack, and 2 tablespoons Parmesan until smooth. Add paprika, cayenne, Worcestershire, lemon juice, and salt, then taste.
Step 4: Combine and Top
- Fold the shrimp into the sauce (and the crab, if using, very gently so it stays in lumps). Spread it all in the baking dish. Melt the last tablespoon of butter and mix it with the panko, remaining Parmesan, and a pinch of paprika. Scatter it evenly over the top.
Step 5: Bake Until Bubbling
- Bake 12-15 minutes (about 10 minutes for ramekins) until the sauce bubbles at the edges and the shrimp are curled and pink. Large shrimp should look like a loose "C", not a tight "O". Broil on high for 1-2 minutes if you want a deeper golden top, watching closely. Rest 5 minutes so the sauce thickens, then sprinkle with parsley.