Shrimp Gratin with Panko Bread Crumbs, Lemon and Rosemary

You know how people tend to talk about the weather when they have nothing to really say to one another? In Montreal, talking about the weather is more like talking about a secret society that every person in the city is a part of. It’s been bitterly cold here in the past couple days: the kind of cold that makes your eyelashes water and then freeze. The cold is not particular sexy either, and is really not the best time for street interactions. I caught myself laughing today as I looked up onto one of Montreal’s busy streets only to see a dozen bright red faces ahead of me, all of them looking down at their shoes, with over-sized mittens, snow shoes and scarfs, yet holding their regular sleek briefcases or leather purses. It was quite the scene.

My mother had called me a couple days ago, complaining about how cold it had been in Paris. I don’t think you know cold until you’ve experienced Montreal cold though! However, cold and bitter days such as these force you to catch up on warmth whenever you can. My kitchen has been full of steaming hearty goods, and meals that make you appreciate being home. This shrimp gratin surely warmed up the night. The recipe, which is Ina Garten’s, uses a lot of butter, and I am already thinking of ways to make the dish next time to cut down on some of the fat. Nonetheless, this was a delicious and easy meal, made complete by a bowl of steaming white rice.

Recipe (serves 6)
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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Enjoy the read!

once in a blue moon...

January 14, 2009 at 11:23 pm (16 years ago)

sounds fabulous, dinner this week!

Sara

January 15, 2009 at 12:43 am (16 years ago)

This sounds delicious, I’m always looking for new ways to cook shrimp.

pigpigscorner

January 15, 2009 at 6:02 am (16 years ago)

This looks and sounds amazing! and I have most of the ingredients. Will try it soon. Thanks!

Mevrouw Cupcake

January 15, 2009 at 7:29 am (16 years ago)

Snow shoes?! We’re lucky if we snow sticks and stays in Amsterdam, but it has been bitterly cold and you do only encounter people hurrying to get out of the cold.

I would never think to make a shrimp gratin, but it sounds and looks magnificent!

Núria

January 15, 2009 at 9:37 am (16 years ago)

Delicious recipe and picture! I always love your pics 😀

Here in Barcelona it’s been really cold, not to mention the center of Spain… there’s villages with 2 meters of snow!

I don’t know about Montreal, but it’s supposed to be colder than here. Keep up with the hearty meals 😀

Peter M

January 15, 2009 at 12:02 pm (16 years ago)

You should hear the complaining here!!

When I first saw the title of your dish, I was concerned then relieved to see you bake this is a short period of time…juicy shrimp in tact!

Ben

January 15, 2009 at 12:09 pm (16 years ago)

Here in Ohio has been really cold too the last couple of days, but I don’t think it is as cold as up north, but I love it!

That picture looks amazingly delicious. I suddenly got a craving for shrimp 🙂

Cathy - wheresmydamnanswer

January 15, 2009 at 12:23 pm (16 years ago)

WOW this looks incredible and so easy to make – I have everything I need to make this as well – double bonus!!

Dawn

January 15, 2009 at 12:30 pm (16 years ago)

We have the first front of the bitter cold. Which means it gets worse by late tomorrow. My electric blanket is set at the highest setting! I have toe-sicles! LOL
We ea a lot of shrimp scampi and I get tired of it, so this dish is a welcome treat–looks so good. Your shrimp are perfectly cooked.

Fearless Kitchen

January 15, 2009 at 12:39 pm (16 years ago)

This looks delicious. Twelve tablespoons of butter is an awful lot, but sometimes when it’s this cold it can be very comforting (I’m in Boston; we’re getting this too).

christie

January 15, 2009 at 3:45 pm (16 years ago)

yes, montreal has been sooooo cold. I was afraid that I was going to parish walking home yesterday. I was just looking for a recepie for this horribly cold day and I think I have found it! thanks!

Haley

January 15, 2009 at 4:30 pm (16 years ago)

Mmm… that looks so warm and delicious! I can’t even imagine how cold it must be. I am such a cold weather wimp… I wouldn’t last a day.

maggie

January 16, 2009 at 5:40 pm (16 years ago)

Sigh, I wish I could convince my fiance to eat shrimp. Good luck with the cold weather!

HoneyB

January 16, 2009 at 6:47 pm (16 years ago)

Sounds delicious! I love shrimp dishes!

Nazarina A

January 16, 2009 at 10:11 pm (16 years ago)

You had me at a panko topping,and who does not like shrimp? Scrumptious rendition!!!

Kevin

January 17, 2009 at 1:39 pm (16 years ago)

I really like the sound of a panko crusted shrimp gratin!! It looks great!

CookiePie

January 18, 2009 at 8:41 am (16 years ago)

Sounds really fabulous!!

Darius T. Williams

January 18, 2009 at 7:24 pm (16 years ago)

You’re right Ina uses a troth of butter in this – but I bet it’s sooo freaking good.

Looks great!

Tartelette

January 19, 2009 at 11:44 am (16 years ago)

This sounds absolutely delicious! I must fit it in the dinner plans for the week!

Ingrid

January 19, 2009 at 1:37 pm (16 years ago)

This sounds heavenly……ex cept for my youngest this sounds heavenly! We love panko crumbs and shrimp! Thanks for sharing the recipe.

Btw, I won’t bother to mention that it’s been quite cold here in the sunshine state as I know there is no comparison!
~ingrid