Shrimp Florentine marries Gulf-coast seafood comfort with the classic French-Italian trick of tucking spinach (“à la Florentine”) into a creamy béchamel. This mid-century casserole came from coastal community cookbooks that prized dishes you could assemble in advance, tuck into the freezer, and finish bubbling hot for Sunday supper or church suppers. A rosy cheddar crust, a splash of white wine, and freezer-friendly instructions made it a hostess favorite: you served one pie tonight and froze the twin for a hectic weeknight. The recipe captures the era’s love of convenience without skimping on flavor, lush shrimp, garlicky spinach, and a gently spiced sauce that turns pink with paprika.
Ingredients
- 40 oz frozen chopped spinach (thawed & squeezed dry)
- 3 lb cooked shrimp (shelled & deveined)
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
- 3 cups whole milk
- 1 cup dry white wine
- ½ cup reen onions (chopped )
- 1 cup sharp cheddar cheese (shredded)
- salt (to taste)
- ground black pepper (to taste)
- ½ tsp paprika (or enough for a rosy hue)
Instructions
Step 1: Preheat & Line
- Preheat oven to 350 °F. Line two 9-inch pie plates with heavy foil.
Step 2: Assemble Filling
- Divide drained spinach between plates; layer shrimp evenly on top.
Step 3: Make Sauce
- Melt butter in saucepan; whisk in flour 1 min. Gradually whisk in milk, wine, then green onions. Stir until thick and bubbly.
Step 4: Season
- Add salt, pepper, and paprika until sauce turns a soft pink.
Step 5: Sauce & Cheese
- Ladle sauce over shrimp; sprinkle cheddar evenly.
Step 6: Bake First Pie
- Bake one pie uncovered 35 min, until golden and bubbling.
Step 7: Freeze Second Pie
- Freeze second pie until solid; lift foil-lined block from plate, wrap tightly, and return to freezer.
Step 8: Bake From Frozen
- Unwrap, return frozen block to pie plate, and bake 1 hr at 350 °F, or until center bubbles.
Tips
- Add Parmesan or Swiss cheese to the sauce for a richer gratin-style topping.
- Substitute half-and-half for milk to make a thicker, more luxurious sauce.
- Use fresh spinach (cooked and drained well) instead of frozen.
- Add sautéed mushrooms for a deeper, earthier flavor.
- Replace white wine with seafood stock for an alcohol-free version.
- Mix in a touch of cayenne or Creole seasoning for heat.
- Use crab or scallops in place of some of the shrimp for a seafood blend.
- Make ahead and refrigerate; bake just before serving.
- Serve over pasta or rice to stretch the meal further.
Nutrition
Calories: 385kcalCarbohydrates: 18gProtein: 29gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 205mgSodium: 510mgPotassium: 640mgFiber: 3gSugar: 6gVitamin A: 11000IUVitamin C: 10mgCalcium: 220mgIron: 3mg
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