• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Seafood » Shrimp Florentine

Shrimp Florentine

July 1, 2020 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Why not serve this easy shrimp florentine as a mid-week meal?

Delicious shrimp with a florentine flairthat's easy and economical enough for a mid-week meal.

Shrimp Is Economical

Shrimp has become very reasonable in price lately since there’s many weekly sales that include it. I now consider it to be an economy ingredient and I’m using it a lot more often.

Shrimp is also most people’s favorite seafood. There’s a reason for that–it’s delicious and quick cooking. There’s also many ways to make it so I compare it in many ways to ground beef.

Whether you make shrimp deep fried, in stir fries or with a nice sauce over pasta or rice, it’s pretty much universally liked.

Delicious shrimp dinner ready in less than 30 minutes.

Shrimp Florentine: Less Than 30 Minutes

Who wouldn’t want a delicious and yes, gourmet dinner in less than 30 minutes. Of course the answer to that would be everyone.

Shrimp, as stated before, is very quick cooking. All you need to do is cook it until it turns pink. That takes less than 10 minutes with most sizes of shrimp.

The sauce begins with heavy cream which is a good shortcut to a quick-cooking sauce. Of course it also tastes great! The sauce also gets additional flavor from being reduced after the addition of chicken stock.

You can use less-fatty versions of the heavy cream. Light cream and half-and-half would be good substitutes but bear in mind that those substitutions require a longer time to reduce the necessary amount.

So, the combined cook times for the dish come to 20 minutes or under even with the reduction. It’s 30 minutes or less if you use the lighter creams.

Undiluted evaporated milk can be used in a pinch, however, I don’t recommend it. It does have a certain “taste” which will come through even after cooking. If you don’t mind that, then by all means, use it if you don’t have any cream.

Delicious shrimp dinner ready in less than 30 minutes

About The Spinach

Frozen spinach requires you to squeeze out all the water you can. I am always amazed at how much water is actually in the stuff. In dishes such as this, I try not to use it for that reason alone.

As always, fresh baby spinach is best to use in this. The measurement for the spinach in the recipe is based on drained frozen spinach, so if you have fresh, double or triple the amount.

The Recipe

 

Delicious shrimp with a florentine flairthat's easy and economical enough for a mid-week mea..
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Shrimp Florentine

Easy and elegant dinner
Prep Time10 mins
Cook Time15 mins
Course: Main, Main Course
Cuisine: American
Keyword: 30 minute seafood meals, recipes for lent with shrimp, shrimp florentine, shrimp in cream sauce recipe
Servings: 4
Calories: 457kcal
Author: Judith Hannemann

Ingredients

  • 1 lb shrimp cleaned and deveined
  • 2 tbs olive oil

Sauce:

  • 1 clove garlic minced
  • 1 tbs unsalted butter
  • 1/2 cup rich chicken stock
  • 1/2 tsp Italian seasoning
  • 1 cup heavy cream
  • 1/4 cup Parmesan or Romano cheese grated
  • 1 cup chopped spinach thawed and water squeezed out (see NOTES)
  • Salt & Pepper to taste.
US Customary - Metric

Instructions

  • Heat a large pan over medium high heat. Add the oil and when it shimmers, add the shrimp. Cook just until it starts to turn pink; remove from pan.
  • In the same pan, add the butter. When the butter is melted, add the garlic and cook only until it’s fragrant, about 30 seconds.
  • Add the stock, cream and grated cheese. Stir well, and cook until the liquid is reduces 25 per cent, about 6-10 minutes.
  • Add the spinach and the shrimp. Simmer for about 5 minutes and serve immediately.

Notes

Fresh baby spinach may be substituted, but use about 2 cups.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 5g | Protein: 29g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 381mg | Sodium: 1072mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5591IU | Vitamin C: 7mg | Calcium: 326mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Delicious shrimp with a florentine flairthat's easy and economical enough for a mid-week meal.
Pin
Share
Tweet
Share

Filed Under: Everyday Meals, Seafood Tagged With: florentine, shrimp, skillet diners

You May Also Like

Shrimp and crab bisque
Creamy Shrimp and Crab Bisque
Copycat Bubba Gump shrimp
Copycat Bubba Gump Shrimp
Beef patties with onion gravy
Beef Patties With Onion Gravy
Previous Post: « Honey Garlic Ribs
Next Post: Cinnamon Roll Apple Casserole »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Toad In The Hole

Toad In The Hole

Chicken double dipped in buttermilk and a tasty coating. Only 1 tablespoon of oil for a whole tray! Naturally low fat!

Buttermilk Oven Fried Chicken (Lower Fat)

Slow Cooker Fruited Short Ribs

Slow Cooker Fruited Short Ribs

Paprika chicken

Paprika Chicken

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY