Shrimp is one of the most beloved seafood, which is delicious both boiled and in salads, first and second courses. Florentine shrimp is an original appetizer with a very pleasant taste.
Ingredients:
- Spinach leaves - 250 g (you can take frozen);
- Shrimp - 500 g;
- Herbal salt;
- Butter - 2 tablespoons;
- Grated nutmeg.
Ingredients for the sauce:
- Flour - 2 tablespoons;
- Butter - 2 tablespoons;
- Fish broth and milk - 100 g;
- Heavy cream - 150 g;
- Freshly ground white pepper;
- Cayenne pepper;
- Salt;
- Dry white wine;
- Hard cheese - 120 g;
- Egg yolk - 1 pc.
Preparation:
- At the beginning of cooking, you need to put the oven to preheat, the cooking temperature is 250 degrees.
- Prepare spinach. If the leaves are frozen, let them thaw. If fresh, rinse. Remove excess moisture from spinach leaves. Coarsely chop the spinach leaves.
- Boil the washed shrimp in water with salt and a slice of lemon. Peel the boiled shrimp from the head and shell.
- Take half of the prepared butter and coat the baking dishes with it. You can make the dish gourmet and use scallop shells as molds.
- Melt the other half of the butter and fry the spinach in this butter. Season the leaves with herbal salt and grated nutmeg to taste. Divide the spinach equally between the baking tins.
- Now you need to prepare the sauce for the snack. For the sauce, melt 2 tablespoons of butter, pour the flour into it and heat it, then cool it a little. While stirring the mixture, add milk mixed with broth, cream and dry white wine, which will add sourness to the sauce.
- Cook the sauce, stirring constantly, for about 10 minutes. By this time, the sauce should be a little thick. Season it with cayenne pepper, salt and then white pepper. Cool slightly. While stirring the sauce, add shrimp and egg yolk to it. Warm up, but in no case to a boil (the shrimp will become rubbery).
- Pour the resulting shrimp sauce over the spinach and sprinkle with cheese on top, which must be grated on a fine grater.
- Bake the Florentine shrimp in the oven for 10 minutes, so that the surface of the dish is browned and the sauce is thoroughly warmed up.
