Shrimp Florentine
Yield: 4 servings
Ingredients:
Spinach Florentine
1 c. water
1 medium onion, chopped
2 cloves garlic, minced
1 rib celery, chopped
1 large bay leaf
6 black peppercorns
2 lbs. sweet Georgia shrimp, peeled and deveined
2 packages (10-oz. ea.) frozen spinach, cooked and drained
4 Tbsp. butter
¼ c. all-purpose flour
1 c. half & half
2 Tbsp. dry sherry
1½ c. Parmesan cheese, grated
Seasoned breadcrumbs
Pepper to taste
Preparation:
Preheat oven to 375°F. Bring water to a boil in a saucepan. Add onions, garlic, celery, bay leaf and peppercorns. Boil for 5 minutes. Add shrimp and simmer for 4 minutes. Drain shrimp in colander, reserving broth. Place cooked spinach in a buttered casserole dish. Pour half & half and shrimp broth into a saucepan and bring to a boil. Melt butter in another saucepan. Add flour and whisk until blended into a roux. Add shrimp broth mixture to roux all at once, whisking until sauce is thick and smooth. Add sherry, shrimp and half the cheese. Season with pepper. Pour over top of spinach. Sprinkle casserole with seasoned breadcrumbs and remaining cheese. Bake about 20 minutes or until top is golden brown and bubbly.
