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Shrimp Florentine




Source of Recipe


Heritage of Southern Cooking






Recipe Introduction


This is an excellent cookbook – I have had great success with everything I have ever tried from it. I recommend it!

This is a wonderful casserole. Very elegant, but easy to make. Good for a brunch!






List of Ingredients



• 8 T. butter
  
• 1/3 c. flour
  
• 2-¾ c. milk
  
• ½ c. heavy cream
  
• Salt to taste
  
• Cayenne pepper, to taste
  
• ¼ c. water
  
• 2 T. minced shallots
  
• ½ c. dry white wine
  
• 3 c. freshly cooked spinach (3 lb. raw – note: 2 of the 10 oz. bags would have been enough)
  
• 1 ½ c. shrimp, cooked and deveined
  
• Juice of ½ lemon, or to taste
  
• 6 T. freshly grated Parmesan or aged Swiss cheese
  
• ¼ c. buttered and toasted bread crumbs
  






Instructions



1. Preheat the oven to 375 degrees.
   
2. Melt 6 T. of the butter in a heavy saucepan. Add the flour and blend, stirring constantly, until it has cooked a bit and is smooth, about 1-½ minutes. Add the milk, stirring all the while, until it thickens, another 4 minutes. Add the cream, and salt and cayenne to taste. Set aside.
   
3. Melt the remaining butter in the water in a small skillet. Add the shallots and sauté over medium heat until the butter is absorbed and the water has evaporated. Add the wine and cook until the liquid has almost evaporated. Add this to the cream sauce, and blend. Add ½ c. of the sauce to the spinach. Stir. Taste and correct seasonings if necessary.
   
4. Spread half the spinach in a shallow casserole. Cover with the shrimp and season with lemon juice. Cover the shrimp with the remaining spinach. Pour on the remaining sauce. Stir together the cheese and breadcrumbs, and sprinkle this over the sauce. Bake until the sauce begins to brown and is bubbly hot, 5 to 6 minutes.
   






Final Comments


Serves 6 to 8