Shrimp Florentine Ramekins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the shrimp in a large pan with enough water to cover; bring to a boil.
  • Remove from heat and let stand for 1 minute.
  • Drain into a collander, peel, and devein; set aside.
  • Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
  • In a medium saucepan, melt 6 tablespoons butter over moderate heat.
  • Add in the flour; whisk constantly for about 2 minutes or until very smooth.
  • Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
  • Season to taste with salt and pepper, whisk and remove from heat.
  • Butter six to eight 4-oz. ramekins; set aside.
  • In a skillet, melt the remaining 2 tablespoons butter over medium heat.
  • Add in the scallions; stir/saute 1 minute.
  • Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
  • Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
  • Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
  • Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.
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