shrimp gratin

Ingredients:

½ pound peeled, deveined shrimp, tails removed- cut into ½” pieces

2 ounces fresh shiitake mushrooms, stems removed, caps thinly sliced

2 tablespoons olive oil, divided

1 small zucchini thinly sliced crosswise into coins

½ shallot, thinly sliced

1 garlic clove, finely grated

½ teaspoon sweet paprika

Dash red-pepper flakes

¼ teaspoon herbes de Provence

Kosher salt (Diamond Crystal) and

black pepper

½ cup panko breadcrumbs

¼ cup heavy cream

¼ cup shredded low-moisture mozzarella

2 tablespoons finely grated gruyere

½ lemon, cut into wedges

Directions:

Preheat oven to 425 degrees. 

Sauté the sliced mushrooms in 1 teaspoon olive oil over medium heat until just beginning to brown. Remove from heat and let cool to room temperature.

In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, dash red-pepper flakes, ¼ teaspoon herbes de Provence, ¼ teaspoon salt, 1/8 teaspoon black pepper and 2 teaspoons olive oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.

Toss the panko with a pinch of salt, one tablespoon oil, and dash teaspoon herbes de Provence Evenly drizzle the cream over the shrimp mixture in the pan. Sprinkle the panko mixture over

the shrimp, then top with the mozzarella, followed by the Gruyère.

Bake until the cream is bubbling, and the panko and cheese are light golden brown, approximately 10 to 15 minutes. Remove from the oven and let rest for 5 minutes.  Right before serving spritz with fresh lemon juice. 

Serves 2 generously