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Shrimp Florentine

April 16, 2011

When I first lived on my own my dear friend Louis (from Lyon, France) who I worked with sent me lots of recipes and each one of them was fabulous and I still make them today.  This is a fast weeknight dinner (have even made it with cooked frozen shrimp) and yet will impress a fancy guest as well.  I have also served it as a beautiful appetizer which will then serve eight.

Shrimp Florentine


  • 20 oz. Fresh Spinach
  • 1 lb. Medium Shrimp (cooked, shelled and deveined, tails removed)
  • 1/4 C. Unsalted Butter
  • 1/4 C. Flour
  • 1 1/2 C. Whole Milk
  • 1/2 C. Dry White Wine
  • 1/4 C. Scallions (chopped)
  • Salt
  • Freshly Ground Pepper
  • 1/4 C. Fresh Chives (chopped)
  • 1/4 C. Fresh Parsley (chopped)
  • 1/2 C. Parmesan Cheese (grated) (may substitute your favorite cheese)
  • Pinch of Paprika (optional for color)


  1. Preheat oven to 350 degrees
  2. Saute spinach in a few drops of water to just wilt
  3. Spread spinach in the bottom of a pie plate and top with the shrimp
  4. Melt butter in a saucepan and stir in the flour
  5. Gradually add milk, wine and scallions; cook on low while stirring
  6. Add the chives and parsley, salt, pepper and a bit of paprika for color
  7. Pour the sauce on top of the shrimp and sprinkle with the cheese
  8. Bake uncovered for about 30 minutes or until it begins to bubble 

(Serves 4)

Recipe from Louis Pierre Sancelot

2 Comments leave one →
  1. April 17, 2011 10:58

    Looks excellent

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