Shrimp Florentine Ramekins - cooking recipe

Ingredients
    2 lbs medium shrimp
    2 (10 ounce) packages frozen chopped spinach, thawed
    1/2 cup butter
    1/3 cup all-purpose flour
    2 1/2 cups half-and-half
    salt, to taste
    pepper, to taste
    2 scallions, minced (white part only)
    1/2 cup dry sherry
    1/2 lemon, juice of
    1/2 cup freshly grated parmesan cheese
Preparation
    Put the shrimp in a large pan with enough water to cover; bring to a boil.
    Remove from heat and let stand for 1 minute.
    Drain into a collander, peel, and devein; set aside.
    Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
    In a medium saucepan, melt 6 tablespoons butter over moderate heat.
    Add in the flour; whisk constantly for about 2 minutes or until very smooth.
    Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
    Season to taste with salt and pepper, whisk and remove from heat.
    Butter six to eight 4-oz. ramekins; set aside.
    In a skillet, melt the remaining 2 tablespoons butter over medium heat.
    Add in the scallions; stir/saute 1 minute.
    Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
    Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
    Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
    Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350\u00b0 oven for about 10 minutes or until golden.

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