Amys Cajun Shrimp Florentine Food

SHRIMP FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Thaw and drain spinach.
• Spread spinach in a pie pan and top with shrimp.
• In a saucepan, melt butter and stir in flour.
• Then gradually add milk, wine, scallions.
• Cook on low, stirring
• Add salt, pepper and enough paprika for a rosy color.
• Pour sauce over shrimp and sprinkle with cheese.
• Bake uncovered for 30 minutes or until bubbly.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SHRIMP FLORENTINE

Steps:

• Drain spinach; press in sieve and chop it.
• Melt 1 tbsp butter, add garlic; sauté spinach until dry.
• Season and spread in bottom of a casserole.
• Spread 2/3 shrimps on top.
• Make Béchamel sauce.
• Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
• Drain milk.
• Combine 3 Tbsp butter and flour; add milk slowly whisking.
• Microwave 3 minutes stirring twice.
• Pour Bechamel sauce over the shrimps.
• Bake 350*- 20 minutes.
• Melt remaining butter and saute rest of shrimps.
• Arrange around the edge of casserole.
• Cover with cheese and place under broiler 4-5 minutes.

AMY'S CAJUN SHRIMP FLORENTINE

Steps:

• Combine shrimp with olive oil and cajun seasoning. Let marinate several hours if possible.
• In heavy dutch oven, melt butter over medium heat. Saute shrimp until pink, about 3-4 minutes. Remove shrimp and set aside.
• Add flour and cook a few minutes, whisking continually.
• Gradually add milk or cream, whisking until smooth.
• Add onions, garlic, nutmeg, spinach, salt and pepper. Let simmer until thickened.
• Add cheese and basil; add shrimp back into pot. Stir to combine.
• Add most of sauce to cooked pasta and toss well to combine. Top pasta with remaining sauce.
• Top with tomato; garnish with additional cheese and basil if desired.

GRILLED SHRIMP

Steps:

• Combine all ingredients except shrimp in a shallow dish; mix well.
• Add shrimp, tossing gently to coat.
• Cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally.
• Remove shrimp from marinade, reserving marinade.
• Place shrimp on skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.

CAJUN CHICKEN FLORENTINE

Steps:

• Put noodles on to boil, and boil according to package directions.
• In the meantime, make sauce.
• In a medium sauce pan, melt butter.
• Add flour and blend well.
• Gradually whisk in milk, spinach, cheese, garlic powder, salt and pepper.
• Cook over medium heat until thickened, stirring frequently.
• Cover and reserve.
• Heat oil over medium high heat in large fry pan.
• Sprinkle chicken liberally with cajun seasoning, and sear chicken on both sides, reduce heat to medium and cook thoroughly (about 10-15 minutes), turning occasionally.
• Serve noodles on plate, top with a chicken breast and spoon sauce over.
• Garnish with freshly chopped parsley and extra parmesan cheese if desired.