In the introduction to this there is the usual caveat that seafood and cheese don't go together but I agree with her that this could be the exception. Haven't made it but will look for an occasion. I think it reads scrumptious. NYTimes The picture is just delicious looking
INGREDIENTS
½ pound peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 ½ ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced2 large garlic cloves, finely grated
1 teaspoon sweet paprika
¼ to ½ teaspoon red-pepper flakes
¾ teaspoon herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tablespoons olive oil
1 cup panko bread crumbs
½ cup heavy cream
½ cup shredded low-moisture mozzarella
¼ cup finely grated Gruyère
1 lemon, cut into wedge
PREPARATION
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.
INGREDIENTS
½ pound peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 ½ ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced2 large garlic cloves, finely grated
1 teaspoon sweet paprika
¼ to ½ teaspoon red-pepper flakes
¾ teaspoon herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tablespoons olive oil
1 cup panko bread crumbs
½ cup heavy cream
½ cup shredded low-moisture mozzarella
¼ cup finely grated Gruyère
1 lemon, cut into wedge
PREPARATION
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.