Gratin de Crevettes

• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup Gruyère cheese, grated
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• Optional: a pinch of cayenne pepper or paprika for a bit of heat

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
2. Cook the Shrimp:
   • In a large skillet, melt 1 tablespoon of butter over medium heat.
   • Add the minced garlic and cook until fragrant, about 1 minute.
   • Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.
   • Remove the shrimp from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the white wine and lemon juice. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
   • Add the heavy cream and bring to a simmer. Let it cook for about 5 minutes, or until it thickens slightly.
   • Stir in the Parmesan cheese and 1/4 cup of the Gruyère cheese. Continue to cook until the cheese is melted and the sauce is smooth.
   • Season with salt, pepper, and cayenne pepper or paprika if using.
4. Assemble the Gratin:
   • In a baking dish, arrange the cooked shrimp in an even layer.
   • Pour the cheese sauce over the shrimp.
   • In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of melted butter and the chopped parsley. Mix well.
   • Sprinkle the breadcrumb mixture evenly over the top of the shrimp and cheese sauce.
5. Bake:
   • Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
6. Serve:
   • Let the gratin cool slightly before serving. Garnish with additional parsley if desired.

Enjoy your Gratin de Crevettes with a side of crusty bread or a fresh salad!