Shrimp Florentine Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Thaw and drain spinach.
• Spread spinach in a pie pan and top with shrimp.
• In a saucepan, melt butter and stir in flour.
• Then gradually add milk, wine, scallions.
• Cook on low, stirring
• Add salt, pepper and enough paprika for a rosy color.
• Pour sauce over shrimp and sprinkle with cheese.
• Bake uncovered for 30 minutes or until bubbly.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
• Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

Steps:

• Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
• Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

Steps:

• Cook fettuccine as directed on its box (around 10 minutes, or til firm yet tender). Let drain.
• Add Parmesan cheese and butter, stirring until the butter has melted. Beat four of your eggs and stir into the buttered pasta.
• Spread the pasta mixture along the bottom and sides of a well-greased 13" x 9" baking pan, as though creating a "crust".
• Beat your remaining eggs in a large bowl, adding spinach, ricotta, chopped onions and mustard.
• Fold in the shrimp and mozzarella. Spoon mixture into your fettuccine crust.
• Bake at 375º for 45 minutes or until adequately hot.

Steps:

• Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
• Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.

Steps:

• For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.

Steps:

• Drain spinach; press in sieve and chop it.
• Melt 1 tbsp butter, add garlic; sauté spinach until dry.
• Season and spread in bottom of a casserole.
• Spread 2/3 shrimps on top.
• Make Béchamel sauce.
• Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
• Drain milk.
• Combine 3 Tbsp butter and flour; add milk slowly whisking.
• Microwave 3 minutes stirring twice.
• Pour Bechamel sauce over the shrimps.
• Bake 350*- 20 minutes.
• Melt remaining butter and saute rest of shrimps.
• Arrange around the edge of casserole.
• Cover with cheese and place under broiler 4-5 minutes.