Shrimp Rockefeller Casserole
Serves 4-6. Recipe is from “Smoky Mountain Magic,” compiled by The Junior Service League of Johnson City, Tennessee, with adaptations by Corinne Cook.
2 pounds shrimp, deveined
1 tablespoon butter
1 tablespoon oil
Salt, black pepper and cayenne pepper to taste
½ pound fresh spinach, rinsed and dried (or a 10-ounce package, frozen)
6 small green onions, chopped
½ head lettuce, chopped
2 ribs celery, chopped
1 clove garlic, minced
½ bunch fresh parsley, chopped
1 stick butter
2 teaspoons anchovy paste
1 tablespoon flour
1?8 teaspoon Tabasco sauce
½ cup lightly toasted bread crumbs
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt, or to taste
Pinch of black or white pepper and pinch of cayenne pepper
1½ cups whole milk
½ teaspoon Worcestershire sauce
1?3 cup buttered bread crumbs
1. Preheat oven to 350 F.
2. In large skillet, melt butter and oil and sauté shrimp with salt, pepper and cayenne just until pink. Don’t overcook because they will bake in casserole. Drain and set aside.
3. Remove long stems from fresh spinach, chop coarsely and place on clean towel to dry. Add chopped green onions, lettuce, celery, garlic and parsley. Note: If using frozen spinach, thaw it separately and wring it out, in towel, to remove excess liquid. Set aside.
4. In large skillet, melt butter, stir in anchovy paste, flour and Tabasco sauce. Stir for a minute or two, then add the spinach, green onions, lettuce, celery, garlic and parsley, while constantly stirring. The spinach will wilt quickly, so be aware of this if you have to add it in two batches. Cook over low heat for 5-6 minutes.
5. Stir in toasted bread crumbs.
6. Spread spinach mixture in bottom of shallow 8-inch baking dish.
7. Spread cooked shrimp over the spinach layer.
8. Make white sauce: Melt butter in medium, heavy saucepan. Stir in flour, salt and peppers. Stir until bubbly then add milk while constantly stirring until mixture boils and thickens. Add Worcestershire sauce. Taste for seasoning and correct if necessary.
9. Pour white sauce over top of casserole. Top with buttered bread crumbs.
10. Bake 20 minutes or until bubbly.