This Shrimp Rockefeller is a takeoff of the classic New Orleans spinach mixture served on top of oysters. This one is flavored with anchovy paste in place of the herbsaint or pernod liqueur. I was having a dinner party, so I tried it.

The seasoned spinach mixture is layered on the bottom of the casserole dish, followed by the shrimp and then topped with a cream sauce.

I used fresh spinach, but you can use frozen, chopped spinach. It’s important when using frozen spinach to thaw it and squeeze out the liquid in a towel before sautéing the spinach with the other greens.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.