👩🍳 INSTRUCTIONS
1. Preheat and Prepare:
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Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish or gratin dish.
2. Wilt the Spinach:
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
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Add the spinach and a pinch of salt. Cook, stirring, for 2-3 minutes until the spinach has completely wilted. Transfer the spinach and garlic to the prepared baking dish, spreading it in an even layer.
3. Make the Creamy Sauce:
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In a medium bowl, combine the heavy cream, Gruyère, Parmesan, lemon zest, salt, and pepper. Stir until well mixed.
4. Assemble the Gratin:
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Arrange the shrimp in a single layer on top of the wilted spinach.
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Pour the creamy cheese mixture evenly over the shrimp and spinach, ensuring everything is well-coated.
5. Bake to Perfection:
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Bake for 20-25 minutes, or until the shrimp are pink and cooked through, and the top is golden brown and bubbly.
6. Serve:
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Let the gratin rest for 5 minutes to allow the sauce to thicken slightly.
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Garnish with fresh parsley and serve immediately.
💡 Pro-Tips & Variations:
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Shrimp Prep: Pat the shrimp dry with a paper towel before assembling to prevent excess water from thinning the sauce.
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Cheese Note: Gruyère can be substituted with Swiss or a sharp white cheddar cheese.
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Extra Flavor: For a touch of warmth, add a pinch of cayenne pepper or nutmeg to the cream sauce.
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Breadcrumb Topping: For added texture, mix ¼ cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle over the gratin before baking.
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