This is the ultimate artichoke recipe you won’t be able to resist! Are you looking for a new Irresistible Artichoke & Shrimp Gratins dish? Then look no further, it’s your new Family Favorite! Artichoke and Shrimp Gratins are the perfect blend of creamy, savory, and absolutely delicious! The whole family will love!🦐🧀✨
With marinated artichoke hearts, succulent shrimp, rich crème fraîche, and cheesy risotto, this recipe is packed with flavors that will have everyone asking for seconds! Whether you’re making it for a special occasion or just a weeknight dinner, this baked gratin is the ultimate comfort food.
In this video, we’ll guide you step-by-step as we sauté buttery onions, perfectly cook arborio rice, and layer shrimp, Parmesan, and crispy panko for the ultimate golden-brown finish. The best part? It’s surprisingly easy and takes just 50 minutes of active prep time! So preheat that oven and get ready to create a new family favorite that’s sure to be on repeat in your household.
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Artichoke and Shrimp Gratins
Active Time: 50 mins Total Time: 1 hr 40 mins Yield: 4 servings
Ingredients
1/2 cup dry white wine
5 tablespoons unsalted butter, divided
2 large yellow onions, very thinly sliced (about 6 cups)
2 1/4 teaspoons plus a pinch of kosher salt, divided
1 cup uncooked arborio rice
12 ounces peeled and deveined raw large shrimp, chopped
1/3 cup panko
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1 (14.5-ounce) jar marinated quartered artichoke hearts
1 (8-ounce) container crème fraîche
Directions
Step 1
Preheat oven to 325°F.
Melt 4 tablespoons butter in a Cast Iron pan oven over medium. Add onions and 1/2 teaspoon salt. Cover and cook, stirring often, until onions are very tender but not browned, about 20 minutes. Add rice and wine; cook, stirring constantly, until wine is absorbed, about 1 minute. Stirring constantly, until liquid is mostly absorbed, about 4 minutes. Remove from heat, and cover Cast Iron pan tightly with aluminum foil.
Step 2
Transfer Cast Iron pan oven to preheated oven, and bake until rice is tender and liquid is absorbed, about 15 minutes. Uncover Cast Iron pan; stir in shrimp and 1 teaspoon salt. Cover and let stand at room temperature until shrimp are partially cooked, about 10 minutes. Meanwhile, microwave remaining 1 tablespoon butter in a small microwavable bowl until melted, about 20 seconds. Stir in panko, 2 tablespoons Parmesan, and a pinch of salt; set aside.
Step 3
Increase oven temperature to 425°F. Drain artichokes, reserving 1/4 cup marinating liquid; discard remaining marinating liquid. Uncover Cast Iron pan, and stir in artichokes, reserved 1/4 cup marinating liquid, crème fraîche, tarragon (if using), remaining 3/4 cup Parmesan, and remaining 3/4 teaspoon salt. Divide mixture evenly among 4 (16-ounce) ramekins, and sprinkle evenly with panko mixture. Place ramekins on a baking sheet.
Step 4
Bake gratins at 425°F until tops are golden brown, about 15 minutes. Let stand 10 minutes before serving.