Kayelle
Chef Extraordinaire
Elegant Shrimp Florentine for Two
1 10 oz. package frozen chopped spinach, cooked and squeezed till very dry
1 lb medium raw shrimp, deveined and peeled
2 large cloves of garlic, grated
2 Tbs white wine, or Vermouth, or dry sherry
2 Tbs. fresh lemon juice
a pinch of red pepper flakes, and white pepper
Topping:
3/4 Cup Panko bread crumbs (must be Panko for best results)
1/4 cup fresh finely chopped parsley
4 Tbs. melted butter (I use unsalted)
Paprika for sprinkling on the top
I use two individual casseroles for a lovely presentation, but it could be done in a 10 inch glass pie plate.
Method:
Use only half of the squeezed dry spinach, and divide evenly into the individual buttered casseroles. In a bowl, combine the shrimp with the remaining ingredients, and marinate for no more than 10 min. Prepare the Panko bread crumb topping in a separate small bowl, and combine well. Evenly divide the shrimp mixture over the spinach, and sprinkle the Panko topping mixture evenly on each top. Sprinkle each with Paprika.
Bake in a preheated 400 degree oven for 20 minutes, till the shrimp are just pink and the topping a golden brown. I serve this with a side of parsley steamed Jasmine rice, but it would also be nice with a side of pasta.
Enjoy!!
1 10 oz. package frozen chopped spinach, cooked and squeezed till very dry
1 lb medium raw shrimp, deveined and peeled
2 large cloves of garlic, grated
2 Tbs white wine, or Vermouth, or dry sherry
2 Tbs. fresh lemon juice
a pinch of red pepper flakes, and white pepper
Topping:
3/4 Cup Panko bread crumbs (must be Panko for best results)
1/4 cup fresh finely chopped parsley
4 Tbs. melted butter (I use unsalted)
Paprika for sprinkling on the top
I use two individual casseroles for a lovely presentation, but it could be done in a 10 inch glass pie plate.
Method:
Use only half of the squeezed dry spinach, and divide evenly into the individual buttered casseroles. In a bowl, combine the shrimp with the remaining ingredients, and marinate for no more than 10 min. Prepare the Panko bread crumb topping in a separate small bowl, and combine well. Evenly divide the shrimp mixture over the spinach, and sprinkle the Panko topping mixture evenly on each top. Sprinkle each with Paprika.
Bake in a preheated 400 degree oven for 20 minutes, till the shrimp are just pink and the topping a golden brown. I serve this with a side of parsley steamed Jasmine rice, but it would also be nice with a side of pasta.
Enjoy!!
