Creamy shrimp and leek casseroles

Creamy shrimp and leek casseroles are a comforting and elegant French dish perfect for a cozy family dinner or a festive gathering. Each individual serving combines tender shrimp with soft, sautéed leeks, all enveloped in a rich white wine cream sauce and topped with golden melted cheese. It’s a simple yet impressive recipe that brings warmth and refinement to the table.

Why You’ll Love This Recipe

• Elegant without the fuss – Looks and tastes refined, but is quick and easy to make.

• Perfect balance of flavors – The sweetness of the leeks complements the delicate shrimp beautifully.

• Gratin-style finish – A bubbling, cheesy crust adds irresistible texture.

• Year-round appeal – Light enough for spring, comforting enough for winter.

• Individually served – Great for entertaining or cozy dinners.

• Customizable – Easy to swap ingredients to suit your taste or dietary needs.

• Make-ahead friendly – Prepare in advance and bake when ready.

• Simple ingredients – No hard-to-find items required.

• Family-friendly – Mild flavors that appeal to kids and adults alike.

• Tradition meets modern – A classic French approach with a touch of home-style comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 400 g peeled pink shrimp

• 2 medium leeks

• 1 shallot

• 20 cl heavy cream

• 10 cl dry white wine

• 30 g unsalted butter

• 1 tablespoon all-purpose flour

• 50 g grated cheese (emmental or comté)

• Fine salt

• Freshly ground black pepper

• Fresh flat-leaf parsley, finely chopped

• Butter for greasing the ramekins

Directions

1. Prepare the leeks
   Clean the leeks thoroughly, removing any damaged leaves and rinsing well between layers. Slice very finely. In a large skillet, melt 15 g of butter over low heat. Add the leeks and sauté gently for about 10 minutes until soft and glossy without browning. Season lightly with salt and pepper.

2. Make the creamy sauce
   In a separate saucepan, melt the remaining butter. Add the flour and whisk continuously for 1 minute to form a roux. Pour in the white wine while whisking to avoid lumps, then add the cream. Simmer on low heat, stirring for 3–5 minutes until the sauce thickens. Season to taste.

3. Combine the sauce and leeks
   Add the sautéed leeks to the sauce and stir gently to coat everything evenly.

4. Assemble the casseroles
   Preheat the oven to 200°C (fan setting). Lightly butter individual ramekins. Spoon the creamy leek mixture into the bottom of each. Arrange the shrimp evenly on top.

5. Add cheese and bake
   Generously top each dish with grated cheese. Bake in the center of the oven for about 15 minutes, or until the cheese is melted and golden.

6. Finish and serve
   Remove from the oven while bubbling hot and sprinkle with freshly chopped parsley. Serve immediately while hot.

Servings and timing

Servings: 4 individual casseroles
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Seafood swaps – Use scallops or diced salmon instead of shrimp.

• Dairy-free version – Use plant-based cream and vegan cheese alternatives.

• No alcohol – Replace the wine with seafood or vegetable broth.

• Add veggies – Mix in mushrooms or spinach for added flavor and texture.

• Cheese variations – Try parmesan, gruyère, or mozzarella for different flavor profiles.

• Spice it up – Add a pinch of cayenne or paprika to the sauce.

• Bulk format – Bake the whole dish in a large baking dish instead of individual portions.

• Gluten-free – Use a gluten-free flour to make the roux.

• Light version – Use light cream or evaporated milk.

• Extra crispy top – Add a sprinkle of breadcrumbs with the cheese before baking.

Storage/Reheating

• Refrigerate – Store covered for up to 2 days.

• Reheat – Warm in a low oven (150–160°C) until hot and bubbly. Avoid the microwave to prevent overcooking the shrimp.

• Freezing – Not recommended, as the creamy texture and shrimp quality may suffer.

FAQs

How do I make the leeks extra soft?

Sauté the finely sliced leeks in butter over low heat for about 10 minutes without browning them.

Can I replace the white wine?

Yes, use vegetable or seafood broth for a non-alcoholic version.

What’s the best cheese for the top?

Emmental gives a mild flavor, while comté offers a stronger, nutty taste. Gruyère or parmesan also work well.

Should I pre-cook the shrimp?

No need. Pink shrimp are already cooked—just add them before baking.

Can I prepare this dish in advance?

Yes. Assemble everything except the cheese topping, refrigerate, then top with cheese and bake just before serving.

Can I freeze these casseroles?

Freezing is not ideal for this recipe. The texture of the cream and shrimp may deteriorate.

What type of cream should I use?

Full-fat heavy cream works best for a smooth, rich sauce.

What can I serve with this dish?

Pair it with plain white rice, a crisp green salad, or crusty bread.

Is it kid-friendly?

Yes! The mild, creamy flavors are usually a hit with children.

Can I use frozen shrimp?

Absolutely. Just thaw them completely and pat dry to avoid excess moisture.

Conclusion

These creamy shrimp and leek casseroles offer the perfect mix of comfort and elegance. With their rich texture, mild seafood flavor, and cheesy golden topping, they’re sure to become a go-to recipe for both special occasions and casual dinners. Serve them piping hot with a sprinkle of fresh parsley and enjoy every indulgent bite.