Ah, **Shrimp and Spinach Gratin**—a creamy, cheesy, decadent baked dish that’s perfect as an appetizer or main! Here’s a detailed recipe you can follow:
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### **Shrimp and Spinach Gratin Recipe**
**Ingredients (serves 4–6):**
**For the filling:**
* 1 lb (450 g) large shrimp, peeled and deveined
* 5 oz (150 g) fresh spinach (or 1 package frozen, thawed & drained)
* 2 tbsp unsalted butter
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 2 tbsp all-purpose flour
* 1 cup heavy cream (or half-and-half for lighter version)
* ½ cup grated Parmesan cheese
* ½ tsp salt
* ¼ tsp black pepper
* ¼ tsp nutmeg (optional, adds warmth)
**For the topping:**
* ½ cup grated Gruyère or mozzarella cheese
* ¼ cup breadcrumbs (optional, for crunch)
* 1 tbsp butter, melted
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### **Instructions:**
#### **1. Preheat oven:**
Preheat your oven to 375°F (190°C). Grease a medium baking dish.
#### **2. Cook the shrimp & spinach:**
1. In a large skillet over medium heat, sauté shrimp for 2–3 minutes per side until just pink. Remove and set aside.
2. In the same skillet, melt butter and sauté onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds.
3. Stir in spinach and cook until wilted (or heated through if frozen). Remove excess liquid if necessary.
#### **3. Make the creamy sauce:**
1. Sprinkle flour over the onion-spinach mixture and stir for 1 minute to make a roux.
2. Gradually add cream while stirring, cooking until thickened (~3–4 minutes).
3. Stir in Parmesan, salt, pepper, and nutmeg.
#### **4. Combine and assemble:**
1. Fold the cooked shrimp into the spinach-cream mixture.
2. Pour into the prepared baking dish.
3. Mix breadcrumbs with melted butter, then sprinkle over the top along with the Gruyère or mozzarella.
#### **5. Bake:**
Bake for 20–25 minutes until bubbly and golden brown on top.
#### **6. Serve:**
Serve hot, either as a rich appetizer or over rice/pasta for a full meal.
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This dish is **creamy, cheesy, and has a lovely balance of shrimp and spinach**. The golden crust on top makes it extra comforting.
I can also give you a **quick skillet version** that skips baking but keeps the creamy, cheesy flavor—great if you’re short on time. Do you want that version too?
