Spinach Shrimp Casserole

8 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
Dale’s Kitchen In Memory of his Mom - Meredith Begnaud - Mom knew how to get us to eat our spinach with this shrimp and cream cheese casserole. When she cooked this, there was never any left. So who said Popeye was the only one who liked spinach?

Ingredients

  • 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

Step-by-Step Instructions

  1. Preheat oven to 325 degrees.
  2. Cook spinach according to package directions, drain and squeeze out water. Sprinkle with Accent or MSG.
  3. Melt 2 tablespoons butter in a skillet and add almonds and onions. Sauté until almonds are golden brown, about 5 minutes.
  4. Add the spinach and cook 5 minutes at low heat, stirring to mix well. Place in a bowl and set aside.
  5. Clean skillet with a paper towel and combine 1/4 cup butter and olive oil. Place over medium heat and add flour. Stir until flour is lightly browned to make a light roux, about 5-7 minutes. Remove from heat and add the combined milks stirring to avoid lumps.
  6. Return to heat and add cream cheese, Old English cheese, salt and hot sauce. Stir constantly until cheese melts and sauce is smooth, about 5 minutes.
  7. Add the dry sherry and shrimp. Cook 10 minutes, taking care to prevent the sauce from boiling.
  8. Spread the 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.
  9. Dribble the melted butter over all. Bake for 20 minutes. Switch the oven from bake to broil and broil until golden, about 2-3 minutes. Magnifique - c’est bon!
    This can be prepared ahead of time and chilled.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Make sure to remove the roux from heat before adding the milk, and whisk vigorously as you pour. Adding cold milk to a hot roux all at once can cause lumps. If lumps form, strain the sauce through a fine-mesh sieve.

Q: Can I use fresh spinach instead of frozen?

A: Yes, use about 2 pounds of fresh spinach. Cook it down until wilted, then drain and squeeze out all the water. Fresh spinach has more water content, so draining well is crucial.

Q: Why did my shrimp get rubbery?

A: The shrimp continue cooking in the oven, so don't overcook them in the sauce. Cook just until they start to turn pink (about 10 minutes), and watch the broiling step carefully - just 2-3 minutes to brown the top.

Tips and Techniques

When making the light roux with butter and oil, keep the heat at medium and stir constantly. The combination of butter and oil prevents burning while adding flavor. Don’t skip the step of squeezing water from the cooked spinach - excess moisture will make the casserole watery.

Ingredient Substitutions

  • dry sherry: white wine or chicken broth
  • Old English cheese: sharp cheddar cheese or American cheese
  • blanched almonds: pecans or leave out entirely
  • Accent or MSG: additional salt and a pinch of garlic powder, or leave out

Equipment Needed

  • Large skillet or sauté pan
  • Oblong baking dish (9x13 inch)
  • Whisk
  • Mixing bowls

Historical Context

Casseroles became popular in Louisiana kitchens as a way to combine local seafood with French cooking techniques and American convenience. This dish reflects the 1960s-70s era of Louisiana entertaining, when cream cheese and sherry were considered elegant additions to traditional Cajun ingredients.