MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
FISH FLORENTINE
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
ROSEMARY SALMON AND VEGGIES
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
SHRIMP FLORENTINE
Make and share this Shrimp Florentine recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 401.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 385.1, Sodium 541.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.3, Protein 42.4
SHRIMP FLORENTINE
Steps:
- Bring a pot of water to a boil and add a good pinch of salt to the water and the pasta. While the pasta is cooking melt the butter in a large skillet and add the olive oil, onions and garlic. Cook until onions are translucent add in the spinach and the shrimp. Saute till spinach begins to wilt and shrimp are opaque. Add in the pepper flakes and heavy cream. Cook for 2-3 minutes and add in the chopped tomatoes. Drain pasta and toss the pasta in with the sauce and add parmesan cheese. Serve with garlic bread and a salad.
SHRIMP PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
SHRIMP FLORENTINE
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Provided by karen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
MIXED SEAFOOD FLORENTINE
This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) *Enjoy*
Provided by twissis
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
- Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
- Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
- Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
- Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
Nutrition Facts : Calories 530.4, Fat 39.5, SaturatedFat 23.9, Cholesterol 275.6, Sodium 964.9, Carbohydrate 12.1, Fiber 1.8, Sugar 1.5, Protein 32.4
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