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Shrimp Gratin With Mornay Sauce

Shrimp Gratin With Mornay Sauce

Gratins are big in New Orleans and are a favorite at parties and restaurants. Shrimp and eggplant is a classic combination for this dish.

  • Prep Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings


  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup grated Gruyere cheese
  • Salt
  • White pepper
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup bread crumbs
  • 2 tablespoons finely chopped mixed fresh herbs
  • 2 tablespoons grated Parmesan
  • 2 tablespoons olive oil
  • 2 pound medium shrimp, peeled and deveined
  • Emeril's Original Essence
  • 1 eggplant, sliced 1/2 inch thick and roasted


  • Preheat oven to 425 degrees F.

  • Mornay Sauce: Melt butter in a small heavy saucepan. Stir in the flour, increase the heat to medium-high and cook for 2 minutes, being careful not to let it brown. Whisk in the milk and heavy cream and cook, stirring constantly, until the mixture comes to a gentle boil. Cook until the floury taste is gone and sauce is smooth and thickened, about 3 minutes. Add the Gruyere and stir until melted. Season with salt, white pepper, and nutmeg. Remove from heat.

  • In a small bowl, combine bread crumbs, chopped herbs, Parmesan, and olive oil.

  • Season shrimp with Essence. Layer shrimp and eggplant in a gratin dish. Cover with Mornay sauce. Top with bread crumb mixture. Bake until golden brown and bubbly, about 20 minutes. Remove from oven and let rest for 10 minutes.