What We Keep: Mary Gilfeather’s Swiss Shrimp Casserole

Nearly 50 years after appearing in print, Mary Gilfeather’s Swiss Shrimp Casserole remains a family tradition. Today, Lake Bluff resident Kelly Stell generously shares it with us, while telling just a little of her mother’s story.

Nearly 50 years ago, Mary Gilfeather moved to New Orleans after graduating from college and embraced the city’s rich food culture, experimenting with recipes of her own.

In 1976, two of those recipes were selected for publication in the New Orleans Times-Picayune recipe contest, including the Swiss Shrimp Casserole, which remains a family favorite.

Kelly attempts to make it today, though “it just never tastes like my mom’s.”

SWISS SHRIMP CASSEROLE

Serves 4

Mary Gilfeather, Kenner, Louisiana (1976)

INGREDIENTS

Shrimp

2 lbs. fresh shrimp

Salt

Crab boil (liquid)

Crumb Mixture

½ cup butter

1 large onion, chopped (about 1 cup)

1 cup bread crumbs

2 Tbsp. fresh parsley, finely chopped

Cream Sauce

1 Tbsp. butter

1 Tbsp. flour

1 cup milk

½ tsp. curry powder

½ tsp. salt

Additional

3 Tbsp. dry white wine

2 Tbsp. butter

½ lb. fresh mushrooms, sliced

1 cup Swiss cheese, shredded

DIRECTIONS

Boil shrimp in crab boil and plenty of salted water. Drain.

Prepare the crumb mixture: Melt butter in a skillet. Add onion and cook until soft. Stir in bread crumbs and parsley. Set aside.

Prepare the cream sauce: Melt butter in a saucepan. Stir in flour until smooth. Gradually whisk in milk. Cook over medium heat until thickened. Add curry powder and salt. When the sauce begins to bubble, add wine and mix well. Sauté mushrooms in butter and add to the sauce.

In a casserole dish, layer half of the mushrooms, half of the shrimp, half of the crumb mixture, half of the cream sauce and half of the Swiss cheese. Repeat layers.

Cover and bake at 350°F for 25 minutes.