Lemon Prawn Gratin Food

LEMON PRAWN GRATIN

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Fry the bacon in a hot frying pan until crisp. Set aside.
• Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.
• Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.
• Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.
• Divide the prawns among the gratin dishes and spread the flavoured butter over them.
• Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns.
• Bake for 6-8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices.

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

SHEET-PAN SHRIMP GRATIN

Steps:

• Heat oven to 425 degrees.
• In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
• In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
• Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.