Description
This incredible shrimp gratin is simple to make and has such wow factor when you serve it. The bready garlic butter topping just makes it!
Ingredients
- 6 Tablespoons Butter, Softened To Room Temperature
- 6 cloves Roasted Garlic, Mashed Into A Paste (Make Ahead, See Note)
- ½ Onion Finely Minced
- 2 ounces, weight Prosciutto
- 2 Tablespoons Lemon Juice, Plus Additional For Topping
- 2 Tablespoons Cognac
- 1 Tablespoon Fresh Tarragon, Finely Chopped, Plus Additional For Topping
- Salt And Black Pepper
- 6 Tablespoons Olive Oil
- ½ cups Seasoned Breadcrumbs
- 6 Tablespoons White Wine
- 2 pounds Extra Large Shrimp, Peeled And Deveined, Tails Removed
Preparation
Note: To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350ºF oven for 1 hour, then refrigerate it and use it as needed! It keeps for a long time.
Preheat oven to 325ºF and line a sheet tray with a silicone mat or parchment. Line up 6 shallow 5-inch round ramekins on the sheet tray. Put softened butter in a medium mixing bowl and whip it up a little with an electric mixer. Mix in the roasted garlic, onion, prosciutto, lemon juice, cognac, tarragon, salt and pepper. Keep the mixer on low and slowly pour in the olive oil so that it all emulsifies almost like mayonnaise. Then switch to a spatula and fold in the breadcrumbs to finish the topping.
It’s time to assemble! Pour 1 tablespoon white wine into the bottom each ramekin, then evenly distribute the shrimp into each ramekin on top of the wine. Finally, evenly spoon the garlic butter topping on top of the shrimp and spread it out into an even layer. Bake the tray for 12–14 minutes, until it is bubbly and the topping has begun to get slightly crisp. Squeeze a little extra lemon juice on top of each helping and then sprinkle more chopped tarragon on top for garnish. Serve immediately and enjoy!
