-
Preheat oven to 375 degrees F.
-
Boil water with the diced onion, garlic, celery, bay leaf, and peppercorns. Boil for 5 minutes. Add in the shrimp and lower the heat to a simmer. Cook until the shrimp is done. Remove the shrimp, and strain the liquid, reserving it for later.
-
Let the shrimp cool, then peel and devein.
-
Place the cooked spinach on the bottom of a buttered 2 quart baking dish.
-
Pour the cream and the reserved shrimp broth into a saucepan, and bring it to a simmer. In a separate saucepan, melt the butter, and whisk in the flour. Add in the half and half and shrimp broth mixture in a stream to the roux, and mix until smooth. Add in the sherry, 1 ounce of the Parmesan cheese, and the shrimp. Transfer the shrimp to the spinach. Sprinkle the cheese over the top.
-
Bake the dish until it is bubbling and browned, about 15 to 20 minutes.
-
Serve hot.