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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


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2 of 2 people found the following review helpful:
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Excellent Shrimp Florentine, January 23, 2005 - 12:53 AM
Reviewer: Chloe Watson from Arlington Heights, Illinois (USA)
Visually very inviting,there are some alterations to make this extra tasty. I added minced garlic, 3 medium cloves to the shrimp saute. I added a teaspoon of salt to the roux mixture after adding the nutmeg and onion. I would use something other than Parmesan to the top, as it burned very dark under the broiler, maybe Swiss or Gruyere. Good Luck

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