Seafood gratin recipe

I have a major thing for lobster. I would say my feelings for lobster are on par with my feelings for chocolate. Whenever we’re at a nice restaurant that is fit to serve great lobster and it is mentioned while the specials are being read, my brain shuts down. My choice is made – lobster […]

Silver Palate Gratinee of Cauliflower recipe is from Vicky Cioci's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

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An easy and delish Shrimp Gratin that can be prepared in less than 30 minutes. It makes a perfect gluten-free main dish for Easter or any time of the year.

Is there anything better than a comforting, cheesy dish that makes your taste buds sing? ... Read More

Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!

The smell of cheese in many decent restaurants in France is what differentiates them from similar restaurants in the UK. In this recipe, it will be the smell of the bubbling emmental cheese on the seafood gratin. I thought the accompanying caramelised apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice.

Dive into this creamy Shrimp and Scallop Gratin with Cauliflower, a perfect seafood bake that's both luxurious and comforting! This dish combines succulent shrimp and tender scallops layered with a rich, cheesy sauce. It's a fantastic way to enjoy seafood while sneaking in healthy veggies. Ideal for special occasions or a cozy dinner, this gratin will impress your family and friends! Save this pin for an unforgettable dinner tonight!

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible - you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!

Pasta baked with mixed seafood in a creamy white béchamel sauce. It's like a gratin made with pasta - which is why I describe this as French-ish! The key to getting gorgeous flavour in the sauce is searing the seafood in the skillet first, then making the sauce in the same skillet to soak up all those seafood flavours!