Shrimp Ramekins
Indulge in the ultimate seafood comfort food with these creamy, cheesy Shrimp Ramekins! Perfectly cooked shrimp are nestled in a rich Parmesan cream sauce, enhanced with notes of garlic, Dijon mustard, and a touch of paprika for a flavorful twist. Topped with golden, crispy breadcrumbs, these individual servings are baked to bubbly perfection, making them an elegant appetizer or a standout main dish for dinner parties. With a quick prep time of 20 minutes, this recipe strikes the perfect balance of simplicity and sophistication. Serve them hot from the oven, garnished with fresh parsley, and watch them disappear in no time! Keywords: shrimp ramekins recipe, baked shrimp, creamy shrimp appetizer, individual seafood servings.
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups heavy cream
- 0.5 cups milk
- 0.5 cups grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoons dijon mustard
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
- 0.25 cups breadcrumbs
- 1 teaspoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease 4 small ramekins with butter and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the shrimp and cook for 2-3 minutes, or until they turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for about 1 minute to form a roux.
Gradually pour in the heavy cream and milk, whisking constantly to create a smooth sauce. Simmer for 2-3 minutes until the mixture thickens.
Stir in the Parmesan cheese, dijon mustard, paprika, salt, and black pepper. Mix until the cheese has melted and the sauce is creamy.
Add the cooked shrimp back into the skillet and toss to coat with the sauce. Stir in the fresh parsley.
Divide the shrimp mixture evenly among the prepared ramekins.
In a small bowl, combine breadcrumbs with olive oil and a pinch of paprika. Sprinkle this mixture evenly over the top of each ramekin.
Place the ramekins on a baking sheet and bake for 15-18 minutes, or until the tops are golden and the sauce is bubbling.
Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 28.3 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 247 mg | 19% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
