SHRIMP FLORENTINE
Juicy shrimp is cooked with spinach, mushrooms, shallots, sub-dried tomatoes, and white wine cream sauce.
Provided by lyuba
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp if needed. Squeeze liquid out of spinach, slice mushrooms and shallots, dice sun-dried tomatoes, smash and mince garlic cloves.
- Preheat a large cooking pan over medium heat. Add oil.
- Add sliced onions and saute until softens.
- Add spinach, mushrooms, and tomatoes. Cook for a few minutes, until mushrooms start to soften.
- Add garlic, mix, and cook until fragrant.
- Pour in white wine and let it simmer for about 5 minutes to let the alcohol cook out.
- Stir in heavy whipping cream and chicken broth. Season with salt and pepper and bring the mixture to simmer.
- Nestle shrimp in the pan among the veggies and sauce. Cook until shrimp turns pink and opaque on one side and flip. Cook until shrimp turns pink and opaque on the other side as well. Take off heat and serve.
Nutrition Facts : Calories 464 kcal, Carbohydrate 15 g, Protein 29 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 367 mg, Sodium 1087 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
QUICK TOMATO SHRIMP STEW FLORENTINE
This is a quick dinner for my sons and myself. It is based on our love of shrimp and spinach. I came up with it one night when I just wanted something a little different than our usual scampi.
Provided by dcb814
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over moderately high heat. Saute onion and garlic for 3 minutes, until limp and fragrant.
- Add the tomatoes, basil and red pepper. Bring to a boil. Add frozen spinach and boil for 5 minutes.
- Add shrimp and cook until shrimp has cooked through, about 5-7 minutes depending on the size of the shrimp.
- This is good served over rice or any grain of your choice. It also good with crusty bread and a salad.
Nutrition Facts : Calories 231.7, Fat 8.7, SaturatedFat 1.5, Cholesterol 220.9, Sodium 527.8, Carbohydrate 12, Fiber 4.2, Sugar 5.3, Protein 27.8
SHRIMP FLORENTINE WITH PASTA
Make and share this Shrimp Florentine With Pasta recipe from Food.com.
Provided by Chuckster
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil.
- Saute half of the shrimp to use as garnish, reserve shrimp.
- Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
- Chop remaining shrimp and add to the spinach mixture.
- Cook 3 min.
- Stir in seasonings.
- Toss with pasta and add shrimp garnish and serve.
SHRIMP FLORENTINE WITH CARAMELIZED GARLIC
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them.
Provided by RedVinoGirl
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
- To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
- Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.
Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 6.1, Cholesterol 169.9, Sodium 1258.7, Carbohydrate 52.5, Fiber 3.2, Sugar 1.2, Protein 30.1
SHRIMP FLORENTINE WITH ZOODLES
Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.
Provided by bgardiner2
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
- Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 195.5 mg, Fat 13.4 g, Fiber 2.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 780.7 mg, Sugar 2.2 g
SHRIMP FLORENTINE
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Provided by karen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
SHRIMP WITH STEWED TOMATOES
Provided by Midge Russell
Categories Shellfish Tomato Back to School Dinner Spring Family Reunion Potluck Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Boil or steam the shrimp until just cooked through, about 2 minutes. Set aside.
- Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes. Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini. Return to heat and simmer briefly until heated through.
- Arrange rice on a plate. Cover with shrimp. Top off with the stewed-tomato-and-zucchini mixture. Garnish with grated cheese.
SHRIMP FLORENTINE
Make and share this Shrimp Florentine recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 401.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 385.1, Sodium 541.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.3, Protein 42.4
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