Meals with Mike: Shrimp Scampi + Vegetable Gratin

We’re happy to share the next recipe in the Meals with Mike series! QSC Member Mike Kelly joins us monthly for a live cooking demonstration, and we’ll be sharing the recipes here on our blog for those who aren’t able to make it in person.

This month’s recipe was a delicious Shrimp Scampi with Linguine, accompanied by Vegetable Gratin. You’ll find both recipes below - enjoy!

Vegetable Gratin by Rachel Bannarasee
Vegetable gratin is a classic French dish that has been a staple for centuries.

Ingredients for 3 servings at 6 ounces each

• 1 tablespoon unsalted butter

• 1/2 medium onion, diced

• 1 1/2 cloves garlic, minced

• 1 medium carrot, peeled and grated

• 1 medium zucchini, seeded and grated

• 1/2 cup grated Gruyere cheese

• 1/4 cup grated Parmesan cheese

• 1/4 cup heavy cream

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• 1/2 cup mixed frozen vegetables (such as peas and corn)

• 1/2 cup breadcrumbs

• 1 tablespoon all-purpose flour

Directions

1. Preheat the oven to 375 degrees.

2. Prepare the vegetables. Peel and grate the carrots and zucchinis. Dice the onion and mince the garlic.

3. Sauté the vegetables. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the grated carrots, zucchinis, and yellow squash and cook for an additional 5 minutes, stirring occasionally.

4. Add the garlic and thyme. Add the minced garlic and dried thyme to the skillet and cook for 1 minute, stirring constantly.

5. Combine the vegetables and cream. In a large bowl, combined the cooked vegetables, heavy cream, and flour. Mix well to combine.

6. Transfer vegetable mixture to a small baking dish.

7. Top with breadcrumbs and cheese. Sprinkle the breadcrumbs and grated cheese over the top of the vegetable mixture.

8. Bake until golden brown. Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.

9. Serve. Serve the gratin hot.

To make the gratin ahead of time, complete through step 6 and refrigerate it overnight. Then, complete step 7, bake the gratin, and serve.

Shrimp Scampi Pasta
from Epicurious April 2006

Ingredients for 2 servings - for 4 servings, double the amounts listed

• 2 tablespoons olive oil

• 1/2 pound peeled and deveined raw shrimp

• 1 1/2 large garlic cloves minced

• 1/4 teaspoon dried hot red pepper flakes

• 4 tablespoons dry white wine

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 1/2 tablespoons unsalted butter, cut into 1 tablespoon chunks

• 6 ounces pasta (fettucine or linguine)

• 5 tablespoons chopped fresh flat-leaf parsley

Directions

1. Bring salted water to a boil per the pasta’s cooking instructions.

2. Dried pasta cook time is typically 10-12 minutes. Add pasta to boiling water. Set colander to drain pasta.

3. Heat the oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking (340-350F).

4. When pasta has 6 minutes remaining, saute shrimp, turning once until just cooked through, about 2 minutes. Transfer with a slotted spoon to a bowl.

5. To the oil remaining in the skillet, add garlic, red pepper flakes, wine, salt, and pepper. Cook, stirring occasionally for 1-2 minutes.

6. Add butter to the skillet, stirring until melted, then stir in shrimp. Remove skillet from the heat.

7. Taste pasta to check the doneness. Drain pasta in the colander. Return pasta to the empty warm pot.

8. Add shrimp and all skillet contents into the pasta pot. Add parsley and toss all together. ENJOY!