I met this delicious recipe under sad circumstances–but the dish was so good that we could almost, for a moment, forget where we were. I can’t remember the name of the person who brought it, but thank you, anonymous cook, for bringing this casserole into my life and telling me that I could find the recipe on the internet. You can find anything on the internet.
This casserole feels totally decadent, rich and creamy with tender little shrimps nestled among the vegetables, even though it’s easy to make and not really all that unhealthy. The star of the show is the sauce: it’s just a bechamel with worcestershire sauce, paprika, and sherry, but something about that combination elevates it to something magic. I used up the last of my homemade pita bread scraping the plate.
Shrimp, artichoke, and spinach casserole
Adapted from Group Recipes
12-oz jar marinated artichoke hearts, drained and roughly chopped
1 lb cooked shrimp, peeled and deveined
1/2 lb fresh mushrooms, sliced
5 oz baby spinach
3 Tbs butter
3 Tbs flour
1 c milk
1/2 c cream
1/4 c dry sherry
1 Tbs worcestershire sauce
1/2 tsp paprika, divided
1/2 tsp fresh ground pepper
1 tsp salt
1/4 c freshly grated parmesan
Preheat oven to 375. Grease large casserole with cooking spray or olive oil.
Layer artichokes, then shrimp, in bottom of casserole.
Heat some olive oil over medium heat and saute mushrooms, 6-8 minutes. When mushrooms are almost finished, add spinach and toss until spinach is wilted. Distribute mushrooms and spinach in casserole.
Melt butter over low flame. Add flour and cook for about three minutes, stirring constantly. Gradually add milk and cream, stirring frequently, until thickened. Add salt, pepper, sherry, worcestershire, and half the paprika, and stir until smooth. Pour over casserole.
Top casserole with parmesan and remaining paprika. Bake 25 minutes, until lightly browned and bubbly.
Serve with something to soak up the sauce, or else just plan on licking your plate. Serves 4, at most.