After posting about my marathon meal preparation I got a request for the Shrimp Florentine recipe.
So here you go Susan,
The original recipe came from this Better Homes & Garden cookbook.
However I made a few adjustments.
1 lb. frozen chopped spinach
2 Tablespoons water
1/4 cup chopped onion
2 Tablespoons butter
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 lb. cooked shrimp
4 Tablespoons butter
3 Tablespoons flour
1/8 teaspoon garlic powder
2/3 cup chicken broth
1/2 cup heavy cream
1 Tablespoon lemon juice
1/3 cup sliced almonds-toasted
2 Tablespoons grated parmesan cheese
I dug the onion from the garden Sauté the onion 2 tablespoons butter until it starts to get brown.
meanwhile cook the spinach according to package directions. Cool, squeeze out excess water.
add spinach, salt and nutmeg to sautéed onions.
melt 4 tablespoons butter in microwave, stir in flour and garlic powder, add cream and chicken broth. Cook in microwave until thickened stirring often. Add Lemon juice.
( I used homemade chicken broth and some left-over heavy cream I had in the freezer)
Toast almonds on cookie sheet in toaster oven.
mix, spinach, shrimp and cream sauce together and put in 9×9 casserole dish. Sprinkle with toasted almonds and parmesan cheese.
bake in toaster oven 30 minutes at 350 degrees
here’s the original recipe:I paid $5.99 for the shrimp and a dollar something for the spinach. everything else I have on hand as staples. So I estimate this is about $2/serving. Not the MOST frugal but certainly good for a shrimp meal.
Try it and let me know what you think.
Thank you so much for remembering! I love spinach and shrimp and will be making it tomorrow (Saturday). It will be very frugal for me – was gifted a bag of shrimp from a kind neighbor who doesn’t care for it, and wasn’t sure how to cook it – her son bought extra and thought he would give her a treat. I’m going to share the dish with her – she did think it sounds tasty – as do I.
Thanks again.