Commander’s Palace Shrimp Au Gratin Recipe
When you hear the words Commander’s Palace Shrimp Au Gratin, you’re talking about more than a simple casserole — you’re invoking the charm of New Orleans, fine-dining comfort, and a dish that delivers pure indulgence. This creamy, cheesy shrimp bake combines tender seafood with a buttery sauce, nutty cheese, and a golden, crispy topping that turns every bite into luxury.
Whether you’re cooking for a special occasion or elevating a weeknight dinner, this recipe captures that classic New Orleans decadence. In this guide, you’ll find everything you need — from ingredients and step-by-step instructions to serving tips, variations, and answers to common questions — all optimized around the keyword Commander’s Palace Shrimp Au Gratin Recipe for both taste and SEO perfection.
Why This Dish Captures the Heart of New Orleans
The original Commander’s Palace is a legendary Creole restaurant in New Orleans, famous for blending Southern ingredients with French cooking techniques. Their Shrimp Au Gratin reflects everything the city’s cuisine stands for: richness, flavor, and a touch of sophistication.
This dish is beloved because:
- The cheese and cream sauce is luxuriously rich.
- Shrimp add elegance and natural sweetness.
- The breadcrumb topping provides texture and color contrast.
- It’s both fancy and comforting, perfect for holidays or family dinners.
Flavor Profile
Every spoonful of this dish delivers a perfect balance of textures and flavors:
- A silky, velvety sauce made from butter, flour, milk, and cheese — creamy with just a hint of nutmeg.
- Juicy shrimp that absorb all that delicious sauce without being overpowered.
- Aromatic herbs and spices — Italian seasoning, garlic, a touch of red pepper flakes for mild heat, and parsley for freshness.
- A crunchy breadcrumb topping that adds the perfect golden crust.
It’s indulgent yet balanced — a true representation of the Creole flair that New Orleans cuisine is known for.
Ingredients (Serves 4)
- 30 medium shrimp, peeled and deveined (uncooked)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely sliced
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 pinch freshly grated nutmeg
- Salt, to taste
- 4 teaspoons Italian herb seasoning (divided)
- 1 cup shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup dry bread crumbs
- 1 tablespoon freshly chopped parsley (for garnish)
- ¼ teaspoon crushed red pepper flakes (optional)
Equipment You’ll Need for Commander’s Palace Shrimp Au Gratin Recipe
- Large skillet or sauté pan
- Whisk
- Baking dish (about 9×9 inches)
- Mixing bowl for topping
- Oven preheated to 350°F (175°C)
- Measuring spoons and cups
- Knife for prepping shrimp and aromatics
Step-by-Step Instructions
Step 1: Prepare the Shrimp
Peel and devein the shrimp, then rinse and pat dry with paper towels. Make sure they’re completely dry so they don’t water down the sauce later.
Step 2: Sauté Aromatics
In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the shallots and cook for about 2–3 minutes until they soften and turn translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 3: Make the Roux
Sprinkle in the flour and whisk continuously for 1–2 minutes. The mixture should bubble slightly and take on a pale golden color — this forms the base of your creamy sauce.
Step 4: Build the Sauce
Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking for about 5 minutes until the sauce thickens and coats the back of a spoon. Add the nutmeg, salt to taste, and half of the Italian seasoning.
Step 5: Add Shrimp and Cheese
Stir in the shrimp and let them simmer gently in the sauce for a few minutes. Then add the cheddar and Parmesan cheeses. Stir until melted and smooth. The shrimp will turn pink and slightly firm — that’s your cue to move on.
Step 6: Assemble the Gratin
Lightly grease your baking dish. Pour the shrimp mixture into the dish and spread it evenly.
In a small bowl, combine the breadcrumbs, the remaining Italian seasoning, and a drizzle of olive oil or melted butter. Sprinkle the mixture evenly over the top.
Step 7: Bake
Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Step 8: Garnish and Serve
Let the dish rest for a couple of minutes before serving. Garnish with chopped parsley and a pinch of red pepper flakes (optional). Serve warm and enjoy the creamy, crunchy perfection.
Serving Suggestions
This Commander’s Palace Shrimp Au Gratin Recipe pairs beautifully with both elegant and casual sides. Try:
- Garlic bread or French baguette for soaking up the sauce
- Steamed asparagus or green beans for a fresh, crisp contrast
- Rice pilaf or buttered noodles to make it a heartier meal
- Light salads like Caesar or arugula with lemon vinaigrette
For drinks, a chilled Chardonnay, Pinot Grigio, or Sauvignon Blanc complements the creamy richness.
If you want restaurant-style presentation, serve in individual ramekins for an upscale touch.
Expert Tips & Variations
- Use fresh shrimp whenever possible. Frozen shrimp work too, but be sure to thaw and pat them dry completely.
- Don’t skip the roux. It gives the sauce its body and creamy consistency.
- For extra richness, substitute part of the milk with heavy cream.
- Cheese alternatives: Try Gruyère, Fontina, or Monterey Jack for different flavor profiles.
- Topping variations: Swap breadcrumbs for crushed Ritz crackers, panko, or even crushed pecans for a Southern twist.
- Add vegetables: Mix in sautéed mushrooms, spinach, or diced bell peppers for extra texture and nutrition.
- Make it spicy: Add more red pepper flakes or a dash of hot sauce for a Creole kick.
- Make-ahead option: Assemble the gratin up to the baking step, cover it, and refrigerate for up to 6 hours. Bake just before serving.
- Seafood alternatives: Substitute shrimp with crabmeat, scallops, or chunks of lobster for an even more luxurious dish.
Storage & Reheating
- Refrigerate: Allow the dish to cool completely, then cover and store in the refrigerator for up to 3 days.
- Freeze: Freeze before baking for best results. Thaw overnight in the refrigerator before baking as usual.
- Reheat: Warm in the oven at 325°F until hot. Avoid microwaving — it can make the shrimp rubbery and the topping soggy.
Frequently Asked Questions
Q: Can I use cooked shrimp?
A: Yes, but add them at the very end of sauce preparation — you only want to warm them, not cook them further.
Q: Can I make this dish ahead of time?
A: Definitely! Prepare up to the baking stage, refrigerate, then bake when ready to serve.
Q: Can I use half-and-half instead of milk?
A: Yes, half-and-half makes the sauce even richer and creamier.
Q: Is this dish gluten-free?
A: You can make it gluten-free by using gluten-free flour for the roux and gluten-free breadcrumbs for the topping.
Q: Can I double the recipe for a crowd?
A: Absolutely! Just use a larger baking dish and extend the baking time slightly until the center bubbles.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 35g
- Carbohydrates: 16g
- Fat: 36g
- Fiber: 1g
- Sodium: 880mg
These values may vary depending on exact ingredients and portion sizes, but it’s a hearty, protein-packed meal with a good balance of carbs and fats.
Final Thoughts
This Commander’s Palace Shrimp Au Gratin Recipe captures everything wonderful about New Orleans cuisine — creamy, cheesy comfort with a touch of Southern elegance. It’s a dish that looks impressive, tastes divine, and can be prepared at home with simple ingredients.
From the velvety cheese sauce to the crispy golden topping, every bite feels luxurious. Whether served at a dinner party, a romantic date night, or a festive gathering, this shrimp gratin always earns compliments.
So preheat that oven, grab your shrimp, and bring the flavors of Commander’s Palace to your kitchen tonight. Once you taste this creamy masterpiece, it’ll become a signature in your home cooking rotation.
