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–+ servings
Double Batch Shrimp Florentine
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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American, cajun/creole
Servings 8
Calories 385 kcal

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
Keyword baked seafood dish, comfort food, creamy casserole, heirloom recipes, roux-based sauce, shrimp florentine, spinach and shrimp, vintage recipe
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