Baked Shrimp and Spinach Gratin

Oooh, cozy and fancy — love this one 🧀🍤
Here’s a Baked Shrimp and Spinach Gratin that’s creamy, garlicky, and golden on top.

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Baked Shrimp and Spinach Gratin

Ingredients

• 1 lb raw shrimp, peeled & deveined

• Salt & black pepper

• 2 tbsp butter

• 2 cloves garlic, minced

• 5 oz fresh spinach (or 1 box frozen, thawed & squeezed dry)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella or Gruyère

• ¼ tsp nutmeg (optional but excellent)

• ½ cup breadcrumbs (panko preferred)

• 1 tbsp olive oil

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Instructions

1. Prep

   • Preheat oven to 400°F (205°C).

   • Lightly butter a baking dish.

   • Season shrimp lightly with salt & pepper.

2. Sauté

   • Melt butter in a skillet over medium heat.

   • Add garlic, cook 30 seconds.

   • Add spinach and cook until wilted (or heated through if frozen).

   • Stir in cream, nutmeg, and half the Parmesan. Simmer 2–3 minutes.

3. Assemble

   • Spread spinach mixture in baking dish.

   • Nestle shrimp into the sauce.

   • Sprinkle with mozzarella/Gruyère and remaining Parmesan.

4. Top

   • Mix breadcrumbs with olive oil.

   • Sprinkle evenly over the top.

5. Bake

   • Bake 15–18 minutes until shrimp are cooked and top is golden.

   • Broil 1–2 minutes if you want extra color.

6. Rest & Serve

   • Let rest 5 minutes before serving.

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Tips & Variations

• Add lemon zest or a squeeze of lemon for brightness

• Want heat? Add a pinch of red pepper flakes

• Make it low-carb: skip breadcrumbs or use crushed pork rinds

• Serve with crusty bread, pasta, or over rice

If you want, I can turn this into a one-pan version, lighter cream-free option, or make-ahead tips.