Sheet-Pan Shrimp Gratin
The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there’s more of it. Flaky panko bread crumbs — with a sprinkling of mozzarella and Gruyère — form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.
- Serves: 4 persons
- ½pound peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
- 1medium zucchini or yellow squash, thinly sliced crosswise into coins
- 3 ½ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced
- 1large shallot, thinly sliced
- 2large garlic cloves, finely grated
- 1teaspoon sweet paprika
- ¼to 1/2 teaspoon red-pepper flakes
- ¾teaspoon herbes de Provence
- Kosher salt (Diamond Crystal) and black pepper
- 3tablespoons olive oil
- 1cup panko bread crumbs
- ½cup heavy cream
- ½cup shredded low-moisture mozzarella
- ¼cup finely grated Gruyère
- 1lemon, cut into wedges
Step 1Heat oven to 425 degrees.
Step 2In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
Step 3In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
Step 4Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.