Here’s a detailed, unique article on Oven-Baked Shrimp and Spinach Gratin, including a step-by-step guide to make it.

Oven-Baked Shrimp and Spinach Gratin: A Creamy, Golden Delight

If you’re searching for a dish that is both elegant and comforting, the Oven-Baked Shrimp and Spinach Gratin is a perfect choice. With tender shrimp, fresh spinach, and a creamy, cheesy sauce baked to golden perfection, this gratin is ideal for a dinner party or a cozy night in. Here’s how to make this irresistible dish step by step.

Ingredients

For 4 servings:

• 1 lb (450 g) medium shrimp, peeled and deveined
• 4 cups fresh spinach (or 300 g frozen spinach, thawed and drained)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• ½ teaspoon nutmeg (optional)
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• ½ cup shredded Gruyère or mozzarella cheese
• ½ cup breadcrumbs (preferably panko for extra crunch)
• Fresh parsley, chopped, for garnish

Step-by-Step Method

1. Prepare the Shrimp

1. Rinse the shrimp under cold water and pat dry.
2. Season lightly with salt, pepper, and a pinch of paprika if desired.
3. Set aside while you prepare the spinach and sauce.

2. Cook the Spinach

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 3–4 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the fresh spinach in batches, stirring until wilted. If using frozen spinach, make sure it’s thoroughly drained before adding.
5. Season lightly with salt and pepper. Remove from heat and set aside.

3. Make the Creamy Sauce

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour to form a smooth roux and cook for 1–2 minutes.
3. Gradually add the milk and cream, whisking constantly to prevent lumps.
4. Cook for 5–6 minutes until the sauce thickens.
5. Add nutmeg, salt, and black pepper to taste.
6. Stir in half of the Parmesan and Gruyère cheese until melted and smooth.

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