Shrimp and Spinach Cream Bake
A delectable dish combining creamy goodness and fresh flavors, featuring shrimp nestled among tender spinach in a rich sauce, baked to perfection.
Ingredients
For the cream sauce
- 2 tablespoons butter Adds richness and flavor.
- 1/2 cup diced onion Provides a sweet and savory base.
- 2 cloves garlic, minced Infuses the dish with aromatic depth.
- 2 1/2 tablespoons all-purpose flour Thickens the creamy sauce.
- 1 cup heavy cream Creates a luscious, velvety sauce.
- 1 teaspoon Worcestershire sauce Adds a complex umami flavor.
- 1/4 teaspoon Creole seasoning Introduces a hint of spice.
- 1/4 teaspoon crushed red pepper flakes Provides a gentle kick.
- pinch nutmeg (optional) Enhances the creaminess.
- 2/3 cup freshly shredded Parmesan cheese Offers a savory, nutty flavor.
- 2/3 cup shredded mozzarella cheese Melts beautifully for a gooey texture.
- 1/4 cup sour cream Adds tanginess and creaminess.
For the main ingredients
- 2 cups fresh spinach leaves, chopped Brightens the dish with freshness.
- 1 pound shrimp, peeled, deveined, and cut into bite-sized pieces The star protein of the dish.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large nonstick pan, melt the butter over medium heat until foaming.
- Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Add the minced garlic and sauté for one more minute.
- Sprinkle the flour over the mixture while stirring constantly and cook for an additional minute.
- Gradually whisk in the heavy cream until smooth.
- Pour in the Worcestershire sauce, followed by the Creole seasoning, crushed red pepper flakes, and nutmeg.
- Fold in the shredded Parmesan and mozzarella cheeses.
- Mix in the sour cream and chopped spinach, cooking until the spinach wilts.
- Stir in the shrimp until well-coated.
- Transfer to a baking dish and bake for 15 minutes or until bubbly and lightly browned.
Notes
For added zest, consider a squeeze of fresh lemon juice before serving. Increase heat with more red pepper or add jalapeños. For variations, try sun-dried tomatoes or artichoke hearts. Frozen spinach can also be used—thaw and drain well before incorporating.