Seafood Shrimp Florentine

Posted by: Cissy 08-11-99 2:42 PM

Shrimp Florentine

Serving Size : 4

1/4 c butter
1/4 c flour
1 1/2 c milk
1/2 c + dry white wine
1/4 c chopped scallions
salt and pepper to taste
Paprika
Olive oil
2 lbs. Shrimp, shelled & butterflied
2 cloves garlic, minced
2 (10 oz) pkgs frozen chopped spinach, thawed & drained
1 c (4 oz) shredded cheddar


Preheat oven to 350║.

In a heavy saucepan melt butter.

Stir in flour then gradually add milk, wine, & scallions.

Cook, stirring constantly, over low heat until all bubbles & thickens.

Add salt, pepper, & enough paprika to give a rosy color.

Set aside.

SautÚ shrimp & garlic in olive oil for about 30 seconds (shrimp will not be cooked all way through).

Lightly spray a shallow casserole (at least size of a 10" deep-dish pie plate) w/nonstick spray.

If freezing, line a casserole w/heavy duty foil.

Place spinach in bottom of dish.

Spread shrimp over spinach.

Pour pink sauce over shrimp.

Sprinkle w/cheese.

Bake, uncovered, for 35 minutes or until bubbly.

Serve over cooked noodles.

IF FREEZING:

Do not bake.

Place entire casserole in freezer.

When frozen, lift frozen block out of dish, wrap with heavy duty foil, & return to freezer.

When ready to bake, replace frozen block in dish & bake, uncovered, at 350║ for one hour or until bubbly.

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