Recipe by karen
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Top Review by Anonymous
Excellent! I made this with a couple variations 1. No need to pre-cook the shrimp. 25 minutes in boiling cheese sauce is more than enough to cook them. 2. I substituted 1/4 cup dry vermouth for the white wine and emmenthaler (Swiss) cheese for the cheddar. 3. I substituted a yellow onion and some garlic as follows: Saute the onion in the butter until wilted. Add garlic and saute for 30 seconds more. Add the flower and stir for a minute. This makes a roux with onions in it. Warm the milk and vermouth and add to the roux/onion/garlic mixture. Simmer and stir until thickened. 4. Butter the pan first, then add (cooked) spinach topped with (raw) shrimp. 5. Add the onion/veloute sauce that you made above and grate the cheese (1/2 lb or more) over all 6. Bake as directed for 25 minutes or so. If cheese not browned enough, take a kitchen blow torch to it. Move the torch quickly so you don't blacken anything. As good as it gets!
- 20 ounces frozen chopped spinach
- 1 1⁄2 lbs shrimp, cooked (shelled & deveined)
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 cups milk
- 1⁄2 cup dry white wine
- 1⁄4 cup scallion, chopped
- salt and pepper (to taste)
- 1 cup cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 350 degrees.
- Thaw and drain spinach.
- Spread spinach in a pie pan and top with shrimp.
- In a saucepan, melt butter and stir in flour.
- Then gradually add milk, wine, scallions.
- Cook on low, stirring
- Add salt, pepper and enough paprika for a rosy color.
- Pour sauce over shrimp and sprinkle with cheese.
- Bake uncovered for 30 minutes or until bubbly.