Spanish Shrimp
A rich and savory seafood casserole featuring tender shrimp in a creamy, flavorful sauce topped with buttery breadcrumbs, perfect for elegant gatherings or family dinners.
Ingredients
Instructions
- Melt the butter in a saucepan.
- Add flour, salt, pepper, and cayenne to the melted butter and blend well.
- Pour in the soup stock and cream, stirring until the mixture thickens.
- Stir in the catsup until fully incorporated.
- Add the canned shrimp to the sauce and cook briefly until heated through.
- Pour the shrimp mixture into a buttered baking dish.
- Cover with buttered bread crumbs.
- Bake in a preheated oven at 425°F for 15 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using homemade seafood stock instead of store-bought. You can substitute the shrimp with other seafood like crab or scallops for a different taste. Adjust the level of cayenne according to your spice preference. If you don't have heavy cream, half-and-half can be a lighter alternative. For added texture, mix in some sautéed vegetables like bell peppers or onions.
Serving Suggestions
Serve this Spanish Shrimp over a bed of rice or alongside crusty bread for a complete meal. It pairs beautifully with French Bread With Biloxi Butter for a delightful combination of flavors. For a light side, consider a fresh salad or steamed vegetables. This hearty dish is perfect for gatherings and can be complemented with a glass of white wine or a light beer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or cream to maintain moisture. Avoid microwaving, as it can make the shrimp rubbery. This dish can also be frozen for up to a month; just ensure it cools completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Shrimp contains roughly 135 calories, with 5g protein, 14g carbohydrates, and 7g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of canned?
Yes, fresh shrimp can be used in this recipe. Just cook them until they are pink and opaque before adding them to the sauce. Adjust the cooking time accordingly to prevent overcooking, as fresh shrimp cook faster than canned shrimp.
What can I do if I don’t have soup stock?
If you don't have soup stock, you can substitute it with water and add additional seasonings like bouillon cubes or herbs to enhance the flavor. Alternatively, using vegetable or chicken broth can also work well and provide a nice depth to the dish.
Can I make this dish ahead of time?
Yes, you can prepare the shrimp mixture ahead of time and store it in the refrigerator for up to a day. Just add the buttered bread crumbs right before baking to maintain their crispiness. This makes it a convenient dish for entertaining or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).