Shrimp Florentine

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 20 ounces frozen chopped spinach
• 1 1⁄2 lbs shrimp, cooked (shelled & deveined)
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 1⁄2 cups milk
• 1⁄2 cup dry white wine
• 1⁄4 cup scallion, chopped
• salt and pepper (to taste)
• paprika
• 1 cup cheddar cheese, shredded

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.

Reviews

[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.

 

[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!

 

[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. :-)

 

[BarbryT]

Indeed outstanding! This is one of the best and easiest dishes I have tried from RecipeZaar. I halved the recipe and followed it faithfully. Served with just some buttered pasta. A wonderful supper.