Tuga Pops − Thursday, August 30, 2018, 8 Years ago in Seafood Recipes

4 out of 5 with 157 ratings

Portuguese Shrimp Gratin Recipe: The Ultimate Seafood Bake

Name: Portuguese Shrimp Gratin Recipe: The Ultimate Seafood Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1 lb (450 g) of shrimp; 4 medium potatoes (about 1.5 lbs or 680 g); 1 tablespoon (15 ml) of mustard; 1 cup (240 ml) of milk; 1.5 tablespoons (22 g) of butter; 1.5 tablespoons (12 g) of flour; Parsley (to taste); Salt (to taste); Pepper (to taste); Lemon juice (to taste)

Master this authentic Portuguese Shrimp Gratin. A standout creamy seafood bake featuring perfectly layered potatoes, fresh shrimp, and mustard bechamel.

40 min 4 servings Easy Prep time 20 min Cooking Time 20 min

Seafood Recipes

5 reviews

96.6k views

You will love this Portuguese Shrimp Gratin Recipe: The Ultimate Seafood Bake

This Authentic Portuguese Seafood Dish delivers coastal flavors with absolute precision. By layering tender roasted starch with marinated shellfish, this Portuguese shrimp gratin balances rich textures perfectly. A sharp mustard bechamel elevates the traditional shrimp and potato casserole into a standout creamy seafood bake that dominates the dinner table with unmatched savory depth.

Ingredients

1 lb (450 g) of shrimp4 medium potatoes (about 1.5 lbs or 680 g)1 tablespoon (15 ml) of mustard1 cup (240 ml) of milk1.5 tablespoons (22 g) of butter1.5 tablespoons (12 g) of flourParsley (to taste)Salt (to taste)Pepper (to taste)Lemon juice (to taste)

Equipment:

Shrimp peelerSaucepanWhiskBaking dishKnifeCutting boardMeasuring cupsMeasuring spoonsOvenPeeler

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Peel the shrimp, clean them, season with salt, pepper, and lemon juice, then set aside.
Cook the potatoes with the peel in salted water, peel them, allow them to cool, cut them into slices, and set aside.
Melt the butter in a saucepan, add the flour, season with a little salt, then gradually whisk in the hot milk until a creamy béchamel sauce forms.
Grease a baking dish, alternate the potato slices with the shrimp by lightly overlapping them, brush with mustard, drizzle with the béchamel sauce, and bake in a preheated oven at 180°C or 350°F for about 20 minutes until golden brown.
Sprinkle with chopped parsley and serve hot.

Recipe Tips

•

When preparing the potatoes, slice them uniformly to ensure even cooking. Consider parboiling them for 5-7 minutes before baking to reduce overall cooking time and prevent them from being undercooked in the gratin.

•

For added flavor, sauté the shrimp briefly with garlic and onion before mixing them into the gratin. This step enhances the dish's depth and complements the seafood beautifully.

•

Avoid overcooking the shrimp. They should be added to the gratin only for the last 10-15 minutes of baking to prevent them from becoming rubbery. Keep an eye on the gratin to ensure the shrimp are just cooked through when serving.

Adapted from a Recipe by: Receitas de Portugal

Nutritional Facts (Per Serving)

Calories

450 kcal

Fat

18 g

Carbs

45 g

Protein

28 g

Frequently Asked Questions

Can I substitute the shrimp with another type of seafood?

Yes, you can substitute shrimp with other seafood like scallops, crab meat, or cooked lobster. Just ensure that any seafood you use is cooked before layering in the dish, as the baking time may vary.

How should I store leftovers of the Portuguese Shrimp Gratin?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can place it in the oven at 180°C (350°F) until heated through, or in the microwave, ensuring it doesn’t dry out.

What can I do if my béchamel sauce is too thick or lumpy?

If your béchamel sauce is too thick, gradually whisk in more warm milk until you reach your desired consistency. If it's lumpy, you can use an immersion blender to smooth it out or strain the sauce through a sieve.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light, crisp white wine has a slight effervescence that complements the shrimp and enhances the dish's freshness.

General: Sauvignon Blanc - The bright acidity and citrus notes of this wine pair beautifully with the seafood and lemon in the gratin.

Beer

Portuguese: Super Bock - This well-balanced lager offers a refreshing contrast to the rich flavors of the gratin.

General: Pilsner - A classic Pilsner's crispness and moderate bitterness make it an excellent match for seafood dishes.

Other Beverages

Lemonade: The bright, tart flavors of lemonade will enhance the dish's lemon notes and offer a refreshing palate cleanser.

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Reviews (5) Add a review

no cheese?

4 Years ago, Tuesday, January 18, 2022

Tuga Pops

No cheese Al, just the bechamel sauce.

4 Years ago, Tuesday, January 18, 2022

Carol

Assuming you start with raw shrimp?

5 Years ago, Thursday, December 2, 2021