Shrimp FLorentine (pics)

[MotherOfGizmo]

It turned out more like a Shrimp florentine stew (watery like oyster stew) but it was so yummy. Basically I took a 20 ounce bag of spinachand,sauteed it in a teeny bit of garlic oil. Transferred it to a small oven proof glass pan (the ones that are like 1/2 the size of a lasagna pan) then I laid around a pound of raw,peeled/devined shrimp on top of the spinach.

Then I used maybe 2 TBSP of butter, melted it in a fry pan and sauteed a healthy dose of garlic lightly, I then added parmesean cheese to the butter to make like a paste, I slowly mixed in about 1 cup of heavy cream and a good splash of white wine. I simmered that until it thickened a little and added a little xantian gum (however you spell it!) The stuff you sent me Barb (that was the first time I used it if you can believe that!) I probably should have added more than I did though cause the sauce ended up really watery.

Anyway, then I poured the sauce over the spinach and shrimp in the pan, topped it with some shredded cheddar cheese, and baked it for 35 minutes at 350.

I think the water from the spinach and the shrimp made the sauce thin, cause when I poured in from the fry pan it was fairly thick.

Anyway, it was awesome!

[Barbde]

Re: Shrimp FLorentine (pics)

OHHHHHH YUMM! I AM making this sometime soon! I have the shrimp, but I think I am out of spinach!

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

See if you can get the sauce thicker Barb! Please take a pic when you make it!

[Barbde]

Re: Shrimp FLorentine (pics)

OK I'll see what I can do MOG. You didn't drain the spinach at all did you?

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

Well I used fresh spinach and it didn't seem to be watery after I sauteed it so I only drained what water was evident, I probably should have squeezed it out first. I also think that some of the liquid came from the shrimp...the flavor was awesome! But I would have liked it a little thicker more like the consistency of a chowder base than an oyster stew base if you know what I mean. I tried the xantam gum but I was nervous about putting too much in so I only used a pinch. it was a nice consistency when I poured it over the shrimp and spinach but got watery while it was in the oven.

[Barbde]

Re: Shrimp FLorentine (pics)

OK, that will be my project this weekend!! ;-)

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

Cool Beans!

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

Barb and Tired, the original recipe did not call for parmesean cheese but did call for 1 full cup of flour! So if you girls are gonna help with making this perfect there's some info to work with.

[Tired of Chub]

Re: Shrimp FLorentine (pics)

holy cup of flour!

Mog, I understand your being wary of the xanthum gum. my first time I was terrified it would be like all the warnings everyone gave. I ended up with soupy liquid too LOL

Im wondering if using frozen spinach would work. letting it thaw, squeezing the tar out of it and going from there.

Perhaps putting some xanthum gum on the spinach itself after cooking and squeezingit out to soak up the shrimp juices?

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

Actually the recipe used frozen spinach...I'm a freak for spinach though and I like mine fresh...either way, it looks like you need to really squeeze the liquid out, I kne you would with frozen, the fresh just didn't seem that liquidity! Live and learn!

[Tired of Chub]

Re: Shrimp FLorentine (pics)

Alright, Im still thinking and rereading. Did it look like the cream/parm sauce "broke" or just was watery?

You know how eagle brand milk is thick and creamy? Im wondering if simmering the heavy cream until its reduced by half and a similar consistency to eagle brand would hold it together better.once its reduced by half, mixing in the cheese with a wisk, with the spinach mixed with xanthum gum..... maybe.

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

The sauce in the pan was perfect! It didn't break at any point, and I simmmered it down til it was nice and creamy! It didn't get watery until the oven step, that's why I'm thinking that squeezing the spinach would have helped and maybe more xantham gum to soak up the shrimp juices. I'm eating the last of the leftovers as we speak and the sauce is a little thicker but still not quite as thick as I'd like.

[Barbde]

Re: Shrimp FLorentine (pics)

OK, I am back with spinach, fresh parm and shrimp! No sense using the frozen ones. I'm gonna try this for tonights dinner!
I'll let ya know!
Mog, where did the "flour" come in, in the original recipe? You know..... I do have almond flour!

[MotherOfGizmo]

Re: Shrimp FLorentine (pics)

It came in in place of the parmesean cheese! That was the thickening agent, you were susposed to melt the butter and then add the flour and then add the cream slowly, like when you make gravy.

Oh I can't wait to see how your's comes out! I betcha you'll get it perfect!

[Barbde]

Re: Shrimp FLorentine (pics)

LOL. I'm glad YOU have faith in me.
I was thinking Alfredo sauce earlier. But maybe I'll try it with the almond flour. Hmm. We'll see what hits me when I'm in the kitchen.