Shrimp and artichoke hearts au gratin recipe


  • Yield: 4 Servings


  • 3 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, slivered
  • 2 large whole bay leaves (preferably fresh)
  • 2 packages (9 ounces each) frozen artichoke hearts, thawed, drained, and moderately thinly sliced
  • 1 pound shelled and deveined raw medium-size shrimp
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon hot red pepper sauce
  • 4 ounces Gruyère cheese, coarsely grated
  • 1 cup moderately fine soft white bread crumbs mixed with 1⁄4 cup freshly grated Parmigiano Reggiano and 11⁄2 tablespoons melted unsalted butter (Topping)
How to Make It
  1. Preheat oven to 425°F. Spritz shallow 11⁄2-quart casserole or au gratin pan with nonstick cooking spray and set aside.
  2. Heat oil in large heavy nonreactive skillet over moderate heat 1½ to 2 minutes until ripples appear on pan bottom. Add garlic and bay leaves, cook 2 to 3 minutes, then scoop out and discard.
  3. Add artichoke hearts to skillet, raise heat to moderately high, and stir-fry 2 to 3 minutes until beginning to brown. Add shrimp and stirfry 3 to 5 minutes until pink.
  4. Remove from heat, mix in lemon juice, salt, and hot red pepper sauce, then cheese. Scoop into casserole, spread to edge, and scatter Topping evenly over all.
  5. Slide onto middle oven shelf and bake uncovered about 20 minutes until bubbling and nicely browned.
  6. Serve at table with a tartly dressed salad of mixed greens or, if you prefer, perfectly ripened tomatoes.

Leave A Reply

%d bloggers like this: