Dairy Farmers of Canada

Seafood and Swiss Gratin

This recipe is taken from the 1998 Milk Calendar. This quick shrimp dish is easy to prepare and serve. It’s delicious any season of the year!

  • Prep: 15 min - 20 min
  • Cooking: 3 min - 5 min
Yields 4 servings
seafood and swiss gratin


  • 24 large shrimp shelled and deveined
  • 2 tbsp (30 mL) dry sherry or Pernod or white wine
  • 3 tbsp (45 mL) butter
  • 1 tbsp (15 mL) shallot or green onion minced
  • 2 tbsp (30 mL) all-purpose flour
  • 3/4 cup (180 mL) Milk
  • 1 cup (250 mL) 35 % cream
  • 1 tomato seeded and diced
  • 1 tbsp (15 mL) fresh parsley minced
  • 1 cup (250 mL) shredded Canadian Swiss cheese
  • Salt to taste
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Preheat broiler.

Shell shrimp, leaving the tails on if desired. With a sharp knife, cut along the back of each shrimp, slicing halfway through, and press open. Toss shrimp with 2 tsp (10 ml) of the sherry.

Melt 1 tbsp (15 ml) of the butter in a skillet and sauté shrimp over medium-high heat, stirring just until barely pink. Do not overcook. Remove from heat and distribute evenly in 4 small gratin dishes; set aside.

Melt remaining butter in the skillet. Add shallot and flour, stirring to blend. Whisk in milk, cream, remaining sherry, tomato, parsley and salt. Cook over medium-high heat until sauce thickens.

Spoon over shrimp and top each dish with shredded Swiss cheese. Broil for 3 to 5 min or until bubbly and lightly golden. Serve immediately.


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Nutritional information

Per serving
Energy: 625 Calories
Protein: 55 g
Carbohydrate: 10 g
Fat: 40 g
Fibre: 0.5 g
Sodium: 643 mg

Top 5 Nutrients

(% DV*)
Calcium: 40 % / 442 mg
Niacin: 80 %
Vitamin A: 56 %
Vitamin B12: 185 %
Vitamin D: 164 %