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Go for comfort with Eric Kim’s crunch-melty recipe for sheet-pan shrimp gratin.
Good morning. There are those who say you should never put cheese on shrimp, but they maybe have never tried the shrimp Parmigiana at Dan Tana’s in Los Angeles or the shrimp tacos at Toloache in New York, both of which are superb. They might wail at Eric Kim’s latest recipe for The Times, for a sheet-pan shrimp gratin (above). They needn’t. It’s a marvelous meal: an exterior of crunch-melty cheese, with a creamy shrimp mixture beneath it that uses shiitakes to add a savory oomph.
I think, whatever your feelings on the subject, that ought to be your dinner tonight. Forget the “rules.” Have some garlic bread and dig in.
Me, I’m going to turn toward one of two options this evening — either this marvelous Sri Lankan dal with coconut and lime-scented kale, or chicken French. I like both in equal measure. Perhaps I’ll flip a coin. Or I’ll make the shrimp gratin again. I don’t run a restaurant, obviously. But that dish sells.
Other dishes I want to cook soon include this lovely focaccia with herbed-honey plums and prosciutto, a savory-sweet snack that I’d love as a light dinner, especially with a ricotta and pine nut salad on the side.
Also, these cheesy kimchi noodles, a hangover helper that’s a wonder even if you don’t need that medicine: instant noodles coated in melted Cheddar and folds of kimchi, finished with a runny egg and a lightly spicy sauce.
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