one sheet wonder

cooking for one... or two

Categories: Fish and Seafood, Dinner for Two, Supper, Dinner Party, Posted on November 8, 2021 by Sandy Bergsten

I’m always on lookout for a standout meal that comes together in minutes. The prep for this one is done in about the time it takes to preheat the oven. You’ll find this crisp cheesy gratin unexpectedly light. Its array of bright ingredients delivers depth and refreshing complexity. 

The combination of seafood and cheese might surprise some. But one bite will make a convert out most. Shrimp is tossed with zucchini, shitakes and scallions, then drizzled with cream, topped with fragrant panko and a of sprinkle mozzarella and gruyere. A quick bake in a hot oven yields a creation that’s reminiscent of coquille saint jacques meets Texas toast. Be forewarned the crisp crust is addictive.

I’m a fan of Trader Joe’s frozen Argentinian red shrimp. They come peeled, deveined, and tailless. Defrost a half pound in cool water.

For the shrimp gratin drain well and cut into half inch pieces.

Thinly slice a handful of shiitake mushrooms. Quicky sauté in a teaspoon of olive oil until lightly browned. Remove from the heat and let cool to room temperature.

Thinly slice a small zucchini thinly sliced crosswise into coins.

In a large bowl, toss together the shrimp, zucchini, mushrooms, a thinly sliced shallot, a grated garlic clove, quarter teaspoon of paprika, dash of red-pepper flakes, quarter teaspoon herbes de Provence, quarter teaspoon salt, a few grinds of black pepper and two teaspoons olive oil.

Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer. Evenly drizzle a little cream over the shrimp mixture in the pan. 

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

Top with the mozzarella, followed by the Gruyere.

Bake in a preheated 425-degree oven 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 five minutes.  

Spritz with fresh lemon juice and serve up with a bright green salad. The only thing you’ll be left wondering is when to make it again.

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