Shrimp gratin with cheese: A simple and light recipe ideal as a starter. Shrimp gratin recipes are numerous and versatile; you can eat shrimps cold or hot, and the flavor is easy to accommodate with various other elements. Let’s explore this potential with this shrimp gratin recipe.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for Shrimp Gratin Recipe
Serves 4
- 2 lbs (1 kg ) of raw medium shrimp
- juice of one lemon
- 4 ripe tomatoes
- 3 onions
- 3 cloves of garlic
- 3 tablespoons sugar, olive oil
- 1/2 cup (10 cl) dry white wine
- 5 ounces (150 g) of feta
- 1 tablespoon finely chopped dill
- Sugar
Directions
1. Shell the shrimp.
2. Salt and pepper, and drizzle with lemon juice. Keep aside for later.
3. Boil the tomatoes for about 30 seconds, and then plunge them into ice water to stop cooking. Peel them.
4. Cut the flesh into cubes.
5. Chop the onions and slice the garlic.
6. In a skillet, fry onions and tomatoes in a little olive oil.
7. Add the white wine.
8. Cook for another 30 seconds the shrimp with garlic.
9. Arrange in a baking dish the shrimp and tomatoes, and sprinkle with feta.
10. Bake a few minutes under the broiler (the preparation is already cooked; quick cooking is necessary to avoid the overcooked rubbery shrimp).
Serve with green lentils, grilled eggplant, or quinoa.
Tips
During the decortication of the shrimps, remove the small hose, which is a source of bitterness.
A shrimp is gray when raw and pink when cooked. Frozen raw shrimps are more easily available.
You can sometimes find things called shrimps that are actually cooked prawns and a smaller size.
Shrimps, like all crustaceans, are sources of phosphorus, copper, and selenium (trace elements). — Also Read: Stuffed Tomatoes with Cheese
Cheesy Shrimp Gratin Recipe
- 2 lbs (1 kg ) of raw medium shrimp
- juice of one lemon
- 4 ripe tomatoes
- 3 onions
- 3 cloves of garlic
- 3 tablespoons sugar, olive oil
- 1/2 cup (10 cl) dry white wine
- 5 ounces (150 g) of feta
- 1 tablespoon finely chopped dill
- Sugar
Instructions
- Shell the shrimp.
- Salt and pepper, and drizzle with lemon juice. Keep aside for later.
- Boil the tomatoes for about 30 seconds, and then plunge them into ice water to stop cooking. Peel them.
- Cut the flesh into cubes.
- Chop the onions and slice the garlic.
- In a skillet, fry onions and tomatoes in a little olive oil.
- Add the white wine.
- Cook for another 30 seconds the shrimp with garlic.
- Arrange in a baking dish the shrimp and tomatoes, and sprinkle with feta.
- Bake a few minutes under the broiler (the preparation is already cooked; quick cooking is necessary to avoid the overcooked rubbery shrimp).
- Serve with green lentils, grilled eggplant, or quinoa.
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