I’m a big fan of shrimp.  I developed this recipe several years ago, when I was looking for something different to do with this delicious seafood. It’s rather loosely inspired by a dish I had at a restaurant in Bellingham, Washington. Cooking the shrimp in butter and garlic imparts a subtle garlic flavor, while the cream and cheese creates a lovely unctuous quality. The dish is actually lighter than you might first expect, given the butter, cream, and cheese. Most of the butter is left behind in the pan in which you cook the shrimp, as is most of the cream in your gratin dish. Paprika sprinkled on top adds nice color and subtle spice to the dish.

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Garlic Shrimp au Gratin

• ½ pound shrimp (41/50 is an ideal size)
• 4 tablespoons butter (½ stick)
• 2–3 cloves of garlic, minced or put through a garlic press
• white pepper, freshly ground
• ¾ cup finely shredded low-moisture mozzarella cheese
• ¾ cup cream
• 1 teaspoon paprika, approximately

1. Preheat the oven to 350°.
2. In a skillet or frying pan, let the butter melt over medium heat. When the foaming subsides, add the garlic. Cook a few seconds until aromatic.
3. Add the shrimp in a single layer without crowding. Work in batches as necessary. Cook the shrimp until they curl up and have become barely opaque, turning once. This will usually take only a minute or two. Be careful not to overcook the shrimp, or they may turn rubbery in the oven.
4. When cooked, remove the shrimp to a plate and proceed with the next batch as necessary.
5. Let the shrimp sit briefly to allow excess butter to drain and to cool sufficiently to handle. Meanwhile place two individual gratin dishes on a baking sheet.
6. Arrange shrimp in the gratin dishes and season with the pepper to taste.
7. Top each with half of the cheese.
8. Drizzle the cream over the cheese, trying to distribute it evenly over the cheese.
9. Sprinkle the tops with a dusting of paprika. Use enough to give a nice, even color to the top of the dish.
10. Bake for 8–10 minutes, or until cheese is melted and cream is warmed through.

Makes two servings.