Shrimp Florentine

READY IN: 1hr
Recipe by karen

Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.

Top Review by ottwoman

By far, the best Shrimp Florentine recipe I have ever made. I added some shredded parm to the sauce. Not too much. I topped with some grated Gruyere and Sharp Cheddar. I thought the sauce was a bit thick, but as it baked in the oven it started bubbling. I think the leftover moisture in the spinach helped. I did use raw shrimp. The sauce with the spinach is smooth and silky. The shrimp cooked to perfection. I baked it in individual ceramic containers usually used for soup, like French Onion.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Thaw and drain spinach.
  3. Spread spinach in a pie pan and top with shrimp.
  4. In a saucepan, melt butter and stir in flour.
  5. Then gradually add milk, wine, scallions.
  6. Cook on low, stirring
  7. Add salt, pepper and enough paprika for a rosy color.
  8. Pour sauce over shrimp and sprinkle with cheese.
  9. Bake uncovered for 30 minutes or until bubbly.

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