Creamy Oven-Baked Shrimp and Spinach Gratin
There’s something so satisfying about a creamy, cheesy seafood dish fresh from the oven. This shrimp and spinach gratin brings together tender shrimp, velvety greens, and a golden crust of melted cheese—all baked to perfection. It’s elegant enough for company but simple enough for a cozy weeknight dinner. Pair it with a crisp salad or a warm baguette to soak up every bit of that luscious sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups fresh spinach leaves (loosely packed)
- 1 cup heavy cream
- ¾ cup shredded Gruyère cheese
- ¼ cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
- Sauté the garlic and spinach: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook just until fragrant—about 30 seconds to 1 minute. Toss in the spinach and stir until wilted, about 2–3 minutes. Remove from heat and set aside.
- Prepare the creamy sauce: In a medium bowl, whisk together the heavy cream, Gruyère, mozzarella, Parmesan, lemon zest, salt, and pepper. The mixture should be thick and well combined.
- Assemble the gratin: Spread the cooked spinach evenly across the bottom of the baking dish. Arrange the shrimp in a single layer over the spinach. Pour the cream and cheese mixture over the top, making sure every shrimp is coated.
- Bake the dish: Place in the oven and bake for 20–25 minutes, until the top is bubbly and golden brown.
- Finish and serve: Remove from the oven and let it rest for a few minutes. Sprinkle with chopped parsley before serving.
