This low-carb/keto Creole shrimp au gratin is packed with flavor and cooks in under 30 minutes. Serve this Creole shrimp recipe as an appetizer or a main course.
This post is sponsored by Tony Chachere’s
Due to the number of Creole (and Cajun) recipes on this blog, I think it’s fairly obvious that I love Creole food. What I love most is that while Creole cooking uses common ingredients, the flavor combos are like no other.
The base of a lot of Creole recipes is a good Creole seasoning. Enter Tony Chachere’s. The fact that I’m using a store-bought seasoning over a homemade one means it must be good. If you follow me on social media then you know I’ve been cooking with Tony Chachere’s Creole seasoning for years now. It’s one of the only store-bought seasonings I own. I didn’t realize they had lite and no salt versions until recently. As soon as I saw them, I thought – this is right up my alley. While I used their lite creole seasoning, of course you can use original creole seasoning if you like.
The Holy Trinity
Are you familiar with mirepoix? Mirepoix is a combination of diced onions, carrots, and celery. It’s used as a base for lots of traditional recipes like soups (think chicken soup), stews, and stocks. The holy trinity, also known as the holy trinity of Creole cooking is the Creole version of mirepoix. It consists of one part bell pepper, one part celery, and one part onion. It’s the base for lots of traditional Creole recipes like gumbo, jambalaya, and étouffée so I used it here as a base for this Creole shrimp au gratin. I had a feeling it would pair well with the lite creole seasoning & I’m happy to say that I was right.
What Is Au Gratin?
Au gratin is a French cooking technique where a topping of breadcrumbs are combined with things like cheese. Au gratin is baked or broiled until a crust is formed on top. In place of breadcrumbs, this low-carb/keto au gratin uses a combination of almond flour, grated Parmesan cheese and no salt seasoning. If you don’t have no salt seasoning, you can use LITE or original Creole seasoning.
The Cream Sauce
You have a bit of leeway while making the cream sauce. The recipe is written to use regular whipping cream however I made this sauce several times using everything from half & half to all the whipping creams – regular, lite & heavy. I can honestly say what cream you use should be based on your personal preference. I prefer to use lite or regular whipping cream. I also made this recipe using both one tablespoon of butter and two tablespoons of butter. Personally I think it’s better with two. Depending on your dietary needs you might want to use one tablespoon. Yes, you can use oil if you don’t want to use butter.
Starter or Main Course
What I love about this recipe is that it can be served as an appetizer or a main course. If you choose to serve this as an appetizer, it will produce 4 servings. If you want to serve this as a main course, you will only get two servings because you’re doubling up the serving size. Personally I like this as a starter.
Once you place your Creole shrimp au gratin in the oven, if you find that your crust is browning faster than your au gratin is bubbling, don’t worry. Simply turn the oven down a bit and/or spray the tops of the crust lightly with cooking spray. You can also use a different seafood! Try swapping out the shrimp with crab, crawfish, or lobster meat.
I used a 2-quart saucepan.
- 1 1/2 teaspoons Tony Chachere’s Lite Creole Seasoning
- 1/2 pound shrimp, peeled, deveined & chopped into pieces
- 1 cup whipping cream
- 1/4 cup onion, diced
- 1/4 cup bell pepper, diced
- 1/4 cup celery, diced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon lemon juice
- 1–2 tablespoons butter or ghee
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoons Tony Chachere’s No Salt Seasoning
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons almond flour
- Preheat oven to 450 degrees F.
- In a medium size saucepan, heat butter. Add the onions, celery, and bell peppers and saute approximately 3-5 minutes or until vegetables are soft.
- Stir in the whipping cream and bring to a boil.
- Reduce heat to medium and stir in Tony Chachere’s Lite Creole Seasoning, lemon juice, and 1/2 cup Parmesan cheese. Cook an additional minute.
- Add shrimp and cook over medium heat until shrimp are no longer pink, approximately 5 minutes. Turn off stove.
- Divide the mixture into 2 or 4 ovenproof dishes.
- In a small bowl, combine the crust ingredients: Tony Chachere’s No Salt Seasoning, almond flour, and grated Parmesan cheese. Sprinkle mixture evenly over the top of each dish.
- Place ovenproof dishes in the oven and bake 10 minutes or until edges bubble and the top starts to brown.
- Garnish with fresh parsley.
nutritional info based on 4 servings
This post is sponsored post by Tony Chachere’s but all recipes and opinions are my own. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.