Shrimp Florentine - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp Florentine

Shrimp Florentine

by:  Burgundy L. Olivier,  Author and Food Writer,

2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
4 egg yolks
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic
Salt and freshly ground pepper
1 tablespoon minced onion
1 can (4-ounce) mushroom pieces, drained
2 teaspoons chopped fresh flat-leaf parsley
1 package (10-ounce) frozen chopped spinach, squeezed dry
1/2 pound headless shrimp, (peeled and deveined)
1/4 cup freshly grated Parmesan cheese
3 tablespoons dry bread crumbs

Preheat oven to 400*F. In a heavy skillet, melt butter. Stir in flour; add milk and egg yolks. Cook over medium heat until thickened; remove before boiling. Add thyme, garlic, salt, pepper, onion, mushrooms and parsley. Gently press spinach into individual casserole dishes or 2-quart baking dish. Arrange shrimp on top of spinach and pour sauce on top. Cover with Parmesan cheese and bread crumbs. Bake 20 to 25 minutes, or until top is golden brown

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