Oldies; Shrimp Florentine

When Dr. C. and I were first married, we were stationed at MCRD here in San Diego with a group of people who were always up for a good time.  When the Queen Mary opened in Long Beach we took the trip up to tour that and the Howard Huges plane the Spruce Goose, which was in a hanger next to the Queen Mary.  On the way home, our friends suggested that we stop at a place called Delaneys' Seafood Shanty in Newport Beach, and it was there, that I fell in love with this dish.  Delaneys no longer exists, but I went home and figured out how to make this rich, creamy, seafood dish.  This is the menu from way back when.  

Look at those prices!  Unfortunately, as with so many family chain restaurants, they were bought by a conglomerate, and eventually, they ruined the food, the ambiance and closed.  

I've loved this dish for years, and my favorite memory was going to my mom's house and saying I wanted to make it for dinner for she and my brothers and sister-in-law.  Mom said my brother Bob would not eat it, he ended up eating 3 full plates.  Proving her wrong was quite satisfactory!  Tonight I asked Dr. C. how he'd like his shrimp and he requested this.  Granted, we don't eat like this every night, but it was a lovely dinner, and since we are still kind of quarantined I like having something to make that has a few moving parts, it keeps me in the kitchen, and that's my therapy.  

Shrimp Florentine

Serves 6

2 tablespoons unsalted butter or extra virgin olive oil 

2 tablespoons finely chopped shallots

2 pounds baby spinach, washed and spun dry

salt and pepper

1/8 teaspoon ground nutmeg

In a large skillet, heat the butter or olive oil and saute the shallots until they are softened about 2 to 3 minutes.  Add the spinach, and season with salt and pepper, and nutmeg, sauteeing until the spinach is wilted.  Transfer the spinach to a 13-by-9-inch casserole dish and set aside.  Preheat the oven to 350 degrees.  

3 tablespoons unsalted butter

2 tablespoons finely chopped shallot

2 pounds U-15 jumbo shrimp, peeled and deveined

1/4 cup sherry

1/4 cup all-purpose flour

2 1/2 cups milk or 1/2 and 1/2

salt and pepper

1 1/2 cup shredded Gruyere cheese

1/2 cup grated Parmigiano Reggiano 

1. Wipe out the skillet that the spinach was cooked in and melt the butter.  Add the shallots, and saute for 2 to 3 minutes until the shallot is softened.  
2. Add the shrimp to the skillet, cook until the shrimp turn pink.
3. Add the sherry, and bring to a boil.
4. Remove the shrimp to a plate, and add the flour to the skillet.  
5. Whisk for 2 to 3 minutes to cook the flour.  
6. Add the milk, and bring to a boil.  
7. Season with salt and pepper.
8. Remove the sauce from the heat, add the cheeses, and stir until the cheeses are melted.  
9. Add the shrimp and any of their cooking liquid to the sauce.  
10. Pour over the spinach and bake for 30 minutes or until the sauce is bubbling, and the sauce is golden brown.  Allow the dish to rest for 5 minutes, and serve.  
11. Cook's Notes:  You can use your choice of seafood, this is delicious with crab/shrimp/lobster or any thick fleshed white fish like halibut or seabass.  You can also substitute chicken (cut into bite-size pieces) 
12. Cook's Notes:  Once the sauce and shrimp are poured over the spinach, you can cool, cover and refrigerate for up to 24 hours.  

                                                                                  Sauteed Spinach

Saute shallot

Add the Shrimp

Add the sherry (if you prefer, add white wine or white vermouth)

Add the all-purpose flour

Add the milk

Pour over the spinach

Bake until bubbly

I normally serve this with rice, but we're trying to limit carbs, so we served it with a salad

This is really a simple dish to make, and with the advent of pre-washed baby spinach, and peeled and deveined shrimp.  

As we are coming into another week, I hope that you all are closer to getting a vaccine and that you will continue to wear a mask.  Ciao for now!