A creamy, cheesy center meets a crisp, oniony topping in this yummy gratin.
Shrimp and Leek Gratin
Makes 6 to 8 Servings
Ingredients
- ½ cup panko (Japanese bread crumbs)
- ¼ teaspoon kosher salt
- ¼ cup plus 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh thyme
- ¼ cup plus 2 tablespoons all-purpose flour
- 3 cups half-and-half
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons Creole seasoning
- ⅛ teaspoon freshly grated nutmeg
- 4 cups ¼-inch-sliced leeks (white and light green parts only), washed thoroughly
- 1 pound peeled and deveined medium fresh shrimp
- Fried Leeks (recipe follows)
- Garnish: fresh thyme leaves
Fried Leeks
- 1½ cups packed sliced leeks (white and light green parts only), washed thoroughly
- 2 tablespoons cornstarch
- 2 cups vegetable oil
- ½ teaspoon Creole seasoning
Instructions
- Preheat oven to 400°. Lightly spray a 2-quart baking dish with cooking spray.
- In a small bowl, combine bread crumbs and salt.
- In a large saucepan, melt butter over medium heat. Add 1 tablespoon melted butter to bread crumb mixture, stirring until well combined.
- Add chopped thyme to remaining butter in pan. Whisk in flour. Cook, stirring constantly, until flour is lightly toasted, about 1 minute. Gradually add half-and-half, whisking constantly until fully combined and mixture is smooth. Cook, stirring occasionally, until thick and bubbly, 5 to 7 minutes.
- Add cheese, Creole seasoning, and nutmeg to sauce, stirring until cheese is melted and mixture is smooth. Add sliced leeks, and cook, stirring occasionally, until slightly softened, 5 to 7 minutes. Fold in shrimp, and cook, stirring occasionally, for 2 minutes. Transfer to prepared pan, and top with bread crumb mixture.
- Bake until golden brown and bubbly, 15 to 20 minutes. Top with Fried Leeks. Garnish with thyme leaves, if desired.
Fried Leeks
- In a medium bowl, toss together leeks and cornstarch.
- In a large saucepan, heat oil over medium heat until a deep-fry thermometer registers 350°.
- Remove leeks from cornstarch, shaking off excess, and carefully place in oil. Cook, stirring occasionally, until crispy and golden brown, 7 to 10 minutes. Remove leeks from pan using a slotted spoon, and let drain on paper towels. Sprinkle with Creole seasoning.
