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.
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.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender. Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 11 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.
More about “shrimp florentine ramekins recipes”
Time 40m Yield 4 Number Of Ingredients 9 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.
