Shrimp Florentine Ramekins 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.

KETO BAKED EGGS FLORENTINE

Steps:

• Bring a medium pot of salted water to a boil. Fill a large bowl with ice and water.
• Add the spinach to the boiling water, stir to wilt for a few seconds and use a slotted spoon to transfer the spinach to the ice water bath. Drain the water from the spinach and transfer to a clean kitchen towel, twisting to wring out all the moisture. Separate the clumps as much as possible and set aside.
• Preheat the oven to 400 degrees F.
• Place a medium skillet over medium-high heat and add the butter. When the butter has melted, add the shallots and cook, stirring, until soft and browned slightly, about 2 minutes. Add the garlic and ham and cook 1 minute more. Add the cream and whisk in the mustard, nutmeg, a pinch of salt and a few grinds of pepper. Bring to a simmer, then whisk in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes, then stir in the spinach and turn off the heat.
• Put four 8-ounce ramekins on a baking sheet and divide the cream sauce among them. Use a spoon to push some of the filling to the edges and make some room in the middle. Crack an egg into the center of each ramekin and sprinkle the top of each egg with salt and pepper. Top each ramekin with 1 tablespoon shredded mozzarella.
• Bake until the yolks are cooked to your desired doneness and the tops are bubbling and starting to brown, 15 to 20 minutes. Sprinkle with parsley and serve.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SHRIMP FLORENTINE WITH ZOODLES

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.

SHRIMP FLORENTINE

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.

SHRIMP FLORENTINE

Steps:

• Heat a large pan over medium high heat. Add the oil and when it shimmers, add the shrimp. Cook just until it starts to turn pink; remove from pan.
• In the same pan, add the butter. When the butter is melted, add the garlic and cook only until it's fragrant, about 30 seconds.
• Add the stock, cream and grated cheese. Stir well, and cook until the liquid is reduces 25 per cent, about 6-10 minutes.
• Add the spinach and the shrimp. Simmer for about 5 minutes and serve immediately.

SHRIMP FLORENTINE RAMEKINS

Steps:

• 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° oven for about 10 minutes or until golden.

SHRIMP FLORENTINE WITH CARAMELIZED GARLIC

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.

MY SPECIAL SHRIMP SCAMPI FLORENTINE

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

SHRIMP RAMEKINS

Steps:

• In a small saucepan over medium heat melt the butter and then whisk in the flour.
• Quickly whisk in the milk and cook, whisking until thickened.
• Add chives, shrimp,sherry, salt and cayenne.
• Spoon into buttered ramekins or baking shells.
• Sprinkle top with wheat germ and cheese.
• Bake at 350 degrees for 15 minutes.
• Can be done ahead and refrigerated till ready to pop in the oven.

SHRIMP FLORENTINE WITH PASTA

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.

EASY SHRIMP FLORENTINE AND PENNE PASTA

Steps:

• Boil the pasta in salted water until done.
• While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm.
• Cook creamed spinach in microwave according to package directions or until hot throughout.
• Before draining pasta, reserve 1/2 cup of the pasta water.
• Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp.
• Toss so that sauce coats the pasta and serve.

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.