With gratin stuffed shrimps, we bring to the table a very tasty, scenic, and easy-to-make appetizer.
Basically, you only need 3 ingredients to make the recipe: the shrimps, of course, pistachios, and breadcrumbs. But for the best result, and I say this from experience, the shrimps must be large because it is easier to clean and stuff them.
I saw this gratin stuffed shrimps recipe on Pinterest a while ago, and it is by Mastercheffa, and I thought that for holidays, like Christmas, or when having guests, it’s really a good dish.
The first time, I tried to use regular/medium shrimps; but even though they were very tasty, the dish did not visually impress! And so if I think of offering it to my guests, I thought that using larger ones, both visually and taste-wise, it’s a whole different story!
Also, you can use scampi or even mantis shrimp instead of shrimps, and in my opinion, the result is always remarkable; the important thing is the quality of the raw material … so besides having fresh crustaceans, the pistachio granules must also be of good quality.
Do you want to try? The recipe is very easy to execute, but the final result is worth it!
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: Christmas, All Seasons
Ingredients
- 6 jumbo shrimps
- 2 tbsps breadcrumbs
- 2 tbsps pistachio granules
- fine salt
- 2 tbsps extra virgin olive oil
Steps
Clean the jumbo shrimps, removing the head and intestine; then cut the back without going all the way through.
– Pour the breadcrumbs, pistachio granules, a pinch of salt, and oil into a small bowl. Mix.
– Place the shrimps on a baking sheet lined with parchment paper and fill them with the mixture. Bake at 375°F for 5 minutes, then grill for a few minutes to brown. Serve hot.
Tips:
If you don’t have breadcrumbs, chop some dry bread; the result is even crunchier.
– The jumbo shrimps can also be stuffed a few hours in advance and kept in the fridge, covered with plastic wrap or in an airtight container; cook them just before serving.
– If you have many guests, do the initial cooking and at the last moment grill them.
