Spinach Shrimp Casserole2005-08-20
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Mom knew how to get us to eat our spinach. When she cooked this, there was never any left. So who said Popeye was the only one who liked spinach?
- 2 (10 oz) packages frozen spinach
- 1 tsp Accent or MSG
- 2 tbsp butter
- 1/2 cup blanched almonds, chopped
- 1/2 small onion, finely chopped
- 1/4 cup butter
- 1 tsp salt
- 2 tbsp dry sherry
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1/4 cup flour
- 2 cups milk
- 1 cup evaporated milk
- 1 1/2 ounce cream cheese
- 2 slices Old English cheese
- 1/2 tsp hot sauce
- 1/2 cup seasoned bread crumbs
- 1/4 cup melted butter
- 2 pounds raw shrimp, cleaned and deveined
Preheat oven to 325 degrees.
Cook spinach according to package directions, drain and squeeze out water. Sprinkle with Accent or MSG.
Melt butter in a skillet and add almonds and onions. Sauté until almonds are golden brown.
Add the spinach and cook 5 minutes at low heat, stirring to mix well. Place in a bowl and set aside.
Clean skillet with a paper towel and combine butter and oil. Place over medium heat and add flour. Stir until flour is lightly browned. Remove from heat and add the combined milks stirring to avoid lumps.
Return to heat and add cream cheese, old English cheese, salt and hot sauce. Stir constantly until cheese melts and sauce is smooth.
Add the dry sherry and shrimp. Cook 10 minutes, taking care to prevent the sauce from boiling.
Spread the first spinach mixture in an oblong baking dish greased with butter. Pour shrimp sauce over spinach mixture. Mix bread crumbs with paprika and sprinkle over casserole.
Dribble the melted butter over all. Bake for 20 minutes. Switch the oven from bake to broil and broil until golden. Magnifique - c'est bon!