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 350º.
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.
Sauté 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 350º for one hour or until bubbly.