Shrimp Pilaf Florentine Recipes

SHRIMP PILAF FLORENTINE

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.

SHRIMP FLORENTINE

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.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.

SHRIMP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
• Lift out and set aside (shrimp will get more cooking time later).
• Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
• Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
• Sprinkle with parsley.

SHRIMP FLORENTINE

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.

SHRIMP FLORENTINE STIR-FRY

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.