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Shrimp au Gratin Recipes
Posted on 3/2/23 at 8:56 pm
Posted on 3/2/23 at 8:56 pm
This is not something I make. I prefer crab, but we have an over abundance of frozen shrimp. Need something for tomorrow for Lent Friday. (Keep your religious opinions out of the thread please.)
I’m not sure about a cheddar cheese, but a Swiss or Gruyère isn’t necessarily on my mind either.
Trying to come up with an interesting take. Maybe adding bell pepper? Shallots?
Do you sauté the shrimp a bit first to release the fluid or add them raw so they don’t overcook?
I think white wine or sherry will be in the mix.
Mom loves au gratin which is the reason I’m heading in that direction. All suggestions are welcome!
I’m not sure about a cheddar cheese, but a Swiss or Gruyère isn’t necessarily on my mind either.
Trying to come up with an interesting take. Maybe adding bell pepper? Shallots?
Do you sauté the shrimp a bit first to release the fluid or add them raw so they don’t overcook?
I think white wine or sherry will be in the mix.
Mom loves au gratin which is the reason I’m heading in that direction. All suggestions are welcome!
3
Posted on 3/2/23 at 9:03 pm to Gris Gris
I love crab au gratin as well, and I have never made shrimp au gratin but have had it at drusilla and I think they put mushrooms in it, and even if they don’t I think it would work well since the shrimp could hold up to that much better than crab?
Cheese? For some reason I am thinking peppper jack
I would cook shrimp before and dry them , then cook the dish as you would with crab meat being it is fully cooked to begin with too
Just some thoughts , let us know what you do and how it turns out
Cheese? For some reason I am thinking peppper jack
I would cook shrimp before and dry them , then cook the dish as you would with crab meat being it is fully cooked to begin with too
Just some thoughts , let us know what you do and how it turns out
Posted on 3/3/23 at 10:38 am to Gris Gris
3 TBSP Butter
3 TBSP Flour
1/8 tsp White pepper
1/4 tsp Salt
1 1/2 c Half-and-half
1 1/2 Jiggers dry sherry
1 dash Cayenne pepper
1/2 lb Grated American cheese
1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
Preheat oven to 450F
Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.
Return to heat and stir until it forms a nice cream sauce.
Add dry sherry and cayenne pepper.
Stir in cheese. Stir until the cheese has melted into the sauce.
Add the crab meat; combine gently so as not to break up the lumps of crab meat.
Spoon into a casserole or individual ramekins (I prefer the individual ramekins).
Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.
Every time I’ve had, and made, this dish I thought the sauce was too thin when it was served. But as it cooled it thickened and was just right. Serve it with a garden salad, a crisp white wine and some nice bread. I think you’ll see American Cheese in a new light.
This is a recipe I have. Sub crab for shrimp.
3 TBSP Flour
1/8 tsp White pepper
1/4 tsp Salt
1 1/2 c Half-and-half
1 1/2 Jiggers dry sherry
1 dash Cayenne pepper
1/2 lb Grated American cheese
1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
Preheat oven to 450F
Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.
Return to heat and stir until it forms a nice cream sauce.
Add dry sherry and cayenne pepper.
Stir in cheese. Stir until the cheese has melted into the sauce.
Add the crab meat; combine gently so as not to break up the lumps of crab meat.
Spoon into a casserole or individual ramekins (I prefer the individual ramekins).
Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.
Every time I’ve had, and made, this dish I thought the sauce was too thin when it was served. But as it cooled it thickened and was just right. Serve it with a garden salad, a crisp white wine and some nice bread. I think you’ll see American Cheese in a new light.
This is a recipe I have. Sub crab for shrimp.
This post was edited on 3/3/23 at 10:39 am
Posted on 3/3/23 at 10:45 am to Will Cover
That looks very much like the copycat Bon Ton version I use often for crab au gratin and I was thinking of just doing that and subbing shrimp. Maybe I will.
You have to use the "good" American cheese like the Kraft Deluxe rather than the slices wrapped in plastic wrap.
Thanks for the suggestion.
Also, I like the suggestion of mushrooms as well.
You have to use the "good" American cheese like the Kraft Deluxe rather than the slices wrapped in plastic wrap.
Thanks for the suggestion.
Also, I like the suggestion of mushrooms as well.
Posted on 3/3/23 at 11:22 am to Gris Gris
quote:
That looks very much like the copycat Bon Ton version I use often for crab au gratin and I was thinking of just doing that and subbing shrimp. Maybe I will. You have to use the "good" American cheese like the Kraft Deluxe rather than the slices wrapped in plastic wrap.
I thought the same. It's an excellent recipe.
Stores with a good Boar's Head selection have the large blocks of white American cheese. I'm sure it tastes the same, but I like the looks of white American cheese over yellow for this dish.
I added really small diced mushrooms to the last batch I made and it made it better imo.
This post was edited on 3/3/23 at 11:23 am
Posted on 3/3/23 at 11:36 am to Professor Dawghair
quote:
thought the same. It's an excellent recipe.
There used to be a video of John Besh watching them make the dish at Bon Ton, but it has disappeared just like he did. In the video, he speculated that there were multiple types of cheese and was shocked when they showed him the recipe which had American cheese. I hate that the video no longer exists.
ETA: I found the video. I've searched and searched and it was not to be found, but now, it's back.
LINK
This post was edited on 3/3/23 at 11:40 am
Posted on 3/3/23 at 12:21 pm to Gris Gris
quote:
John Besh watching them make the dish at Bon Ton
Lol... I remember that from a thread on here a while back. Thanks for posting again. Cracks me up.
Posted on 3/3/23 at 12:40 pm to Gris Gris
I don't know if my memory is just cloudy but it absolutely seems like ralph and kacoos in the 70s/80s had the best crab au gratin. Melded flavors and no huge chunks of onion.
I have tried to make shrimp au gratin before but I prefer shrimp fettuccine but I would defer to mom as well.
I have tried to make shrimp au gratin before but I prefer shrimp fettuccine but I would defer to mom as well.
Posted on 3/3/23 at 12:53 pm to madamsquirrel
I believe R&K's did have a good crab au gratin. They also served a shrimp au gratin on the big shrimp plate entree if I recall correctly. Neither as good as Bon Ton.
I do miss their hushpuppies. When I was at LSU, my roommate and I would treat ourselves on occasion to R&K. We couldn't afford much, so we would have a cup or bowl or gumbo or crawfish bisque and always ask for extra hushpuppies. We would bring the hushpuppies and the foil wrapped pats of butter back to the dorm for our next meal. We were able to collect a large number of them at the restaurant.
Mom loves crab au gratin, but there's only pasteurized in these parts right now and neither of us cares for that. We have so much shrimp that I decided I'd make a shrimp au gratin. She had pasta last night.
I do miss their hushpuppies. When I was at LSU, my roommate and I would treat ourselves on occasion to R&K. We couldn't afford much, so we would have a cup or bowl or gumbo or crawfish bisque and always ask for extra hushpuppies. We would bring the hushpuppies and the foil wrapped pats of butter back to the dorm for our next meal. We were able to collect a large number of them at the restaurant.
Mom loves crab au gratin, but there's only pasteurized in these parts right now and neither of us cares for that. We have so much shrimp that I decided I'd make a shrimp au gratin. She had pasta last night.
Posted on 3/3/23 at 1:06 pm to Gris Gris
We have never had Bon Ton and my child lived on Magazine for years 
Posted on 3/3/23 at 1:17 pm to madamsquirrel
quote:
We have never had Bon Ton and my child lived on Magazine for years
If it ever reopens and still serves the au gratin and the crawfish bisque, get them!
Posted on 3/3/23 at 6:23 pm to Gris Gris
quote:
That looks very much like the copycat Bon Ton version
It's from this site:
Recipe - Crab Au Gratin
This post was edited on 3/3/23 at 6:24 pm
Posted on 3/3/23 at 7:56 pm to Will Cover
Yep, that’s the site my Mom found some years ago and we tinkered a bit after watching the video. Recipe is solid.
Posted on 3/4/23 at 9:00 am to Gris Gris
quote:
Yep, that’s the site my Mom found some years ago and we tinkered a bit after watching the video. Recipe is solid.
You've got me wanting to make this now!
Posted on 3/4/23 at 10:56 am to Will Cover
Me too since Mom went in a different direction for the meal last night.
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