SHRIMP “ROCKEFELLER”
About the Recipe
I have mixed feelings about Oysters Rockefeller. I adore the spinach mix and I adore oysters but in all versions of the dish that I've tasted, the sublime, briny taste of the delicate oysters was lost in all the (admittedly delicious) greenery.
A recent tasting of Galatoire's version of the original dish prompted me to replace the oysters with shrimp. I was thrilled with the result. The larger, sturdier and less subtle shrimp did the trick. This shrimp adaptation of the Galatoire's oyster recipe is now a favorite, as well as a go-to dish. I serve it both as a first course and as a main depending on the menu and occasion. There is an certain chic to serving individual starter portions before an elegant dinner while the dish becomes homey and comforting served as a main course from a large gratin dish.
SHRIMP “ROCKEFELLAR”
Serves 6
INGREDIENTS
3/4 cup chopped fresh fennel
1/4 cup chopped leeks, well washed (green and white parts)
1/4 cup finely chopped fresh parsley
2 green onions, finely chopped
1 large rib celery, finely chopped
1/4 cup ketchup
1 1/2 cups chopped frozen spinach, microwaved 4 minutes and drained
3/4 teaspoon salt or more to taste
1/2 teaspoon Tabasco Sauce or 1/4 teaspoon cayenne pepper
1/2 teaspoon white or black pepper
1 teaspoon dried thyme
1 teaspoon ground anise or ground fennel
2 teaspoons Worcestershire sauce
1/4 cup Pernod
6 tablespoons melted butter
1/2 cup dried breadcrumbs (or Panko)
3 pounds shelled and cleaned medium to large shrimp—tossed with garlic oil, salt, pepper, thyme and ground fennel
12 lemon wedges for serving (optional)
Method
Preheat oven to 500°F degrees. Rack in highest position
In a food processor, combine fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire, and Herbsaint. Purée mixture thoroughly. Add melted butter. Then BRIEFLY pulse in the breadcrumbs. DON'T OVERMIX
Spread the shrimp in one tight layer in an oval ceramic baking dish just large enough to hold the shrimp in one layer. and bake for 2 minutes. If preferred, you can divide the shrimp among 6-8 individual gratin dishes instead and proceed with the recipe.
Remove from oven and spread the spinach mixture evenly over all the shrimp
Return to oven and bake for 2 minutes more
Raise to BROIL and broil 3 minutes or until hot and bubbly and beginning to crust. Serve.
Notes:
You can make this several hours ahead and reheat in a 500 degree oven for a few minutes. If you do that, much prettier if you mix about 1/4-1/3 cup more breadcrumbs with a couple of tablespoons melted butter and sprinkle over the top before reheating. You can also sprinkle the breadcrumbs on after step 6 and return to a 500 degree oven for a minute or until just golden. You don't want to overcook the shrimp.