Recipe Archives->Shellfish->Shrimp Florentine

Shrimp Florentine

1 lb. shrimp
1 package frozen leaf spinach
6 Tablespoons butter
2 tablespoons flour
2 cups milk
4 egg yolks, slightly beaten
pinch of nutmeg
2 tsp chopped parlsey
2 tsp minced onion
1/4 cup parmesan cheese

Shell and clean the shrimp; saute in 4 tablespoons butter.  Cook
spinach according to package directions.  Melt remaining 2 Tablespoons
butter in a saucepan.  Stir in the flour to make a smooth paste.
Gradually add the milk and continue stirring until the sauce
thickens.  Add the egg yolks and heat the mixture through, but do
not let it boil.  Season to taste.  Add the nutmeg,parsley and
onion.  Butter 4 individual casseroles and place a layer of drained
spinach in the bottom of each one.  Add a layer of shrimp and pour
the sauce over the top.  Sprinkle with grated parmesan cheese.
Bake in a 400 degree oven for about 10 minutes then brown top under
the broiler.  Yield 4 servings

Printable version: shrimp-florentine.txt.