Shrimp Florentine

Shrimp Florentine created by BarbryT

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.

Ready In:
1hr
Serves:
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ingredients

directions

  • Preheat oven to 350 degrees.
  • Thaw and drain spinach.
  • Spread spinach in a pie pan and top with shrimp.
  • In a saucepan, melt butter and stir in flour.
  • Then gradually add milk, wine, scallions.
  • Cook on low, stirring
  • Add salt, pepper and enough paprika for a rosy color.
  • Pour sauce over shrimp and sprinkle with cheese.
  • Bake uncovered for 30 minutes or until bubbly.
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RECIPE MADE WITH LOVE BY

@karen
Contributor
@karen
Contributor
"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."

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  1. 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.
  2. Anonymous
    Excellent! I made this with a couple variations 1. No need to pre-cook the shrimp. 25 minutes in boiling cheese sauce is more than enough to cook them. 2. I substituted 1/4 cup dry vermouth for the white wine and emmenthaler (Swiss) cheese for the cheddar. 3. I substituted a yellow onion and some garlic as follows: Saute the onion in the butter until wilted. Add garlic and saute for 30 seconds more. Add the flower and stir for a minute. This makes a roux with onions in it. Warm the milk and vermouth and add to the roux/onion/garlic mixture. Simmer and stir until thickened. 4. Butter the pan first, then add (cooked) spinach topped with (raw) shrimp. 5. Add the onion/veloute sauce that you made above and grate the cheese (1/2 lb or more) over all 6. Bake as directed for 25 minutes or so. If cheese not browned enough, take a kitchen blow torch to it. Move the torch quickly so you don't blacken anything. As good as it gets!
  3. Anonymous
    Excellent! I made this with a couple variations 1. No need to pre-cook the shrimp. 25 minutes in boiling cheese sauce is more than enough to cook them. 2. I substituted 1/4 cup dry vermouth for the white wine and emmenthaler (Swiss) cheese for the cheddar. 3. I substituted a yellow onion and some garlic as follows: Saute the onion in the butter until wilted. Add garlic and saute for 30 seconds more. Add the flower and stir for a minute. This makes a roux with onions in it. Warm the milk and vermouth and add to the roux/onion/garlic mixture. Simmer and stir until thickened. 4. Butter the pan first, then add (cooked) spinach topped with (raw) shrimp. 5. Add the onion/veloute sauce that you made above and grate the cheese (1/2 lb or more) over all 6. Bake as directed for 25 minutes or so. If cheese not browned enough, take a kitchen blow torch to it. Move the torch quickly so you don't blacken anything. As good as it gets!
  4. twissis
    Shrimp & spinach are 2 of my faves as well & DH (who is not esp fond of spinach) loved this dish. I made a full recipe using precooked Icelandic baby shrimp + McCormick Lemon & Pepper Seas Salt. There is just something (for me at least) about spinach & shrimp (together or separate) that begs for garlic, so I added it & found the combo of the lemon & garlic flavors to be very palate-pleasing. I served it over rice w/a cucumber salad. This is a yummy dish, comes together in a flash (big bonus in my book) & I look forward to leftovers. Thx for sharing this recipe w/us. :-)
  5. BarbryT
    Shrimp Florentine Created by BarbryT
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