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
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.


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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