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Creamy Shimp & Spinach Stew Recipe

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This recipe for Creamy Shimp & Spinach Stew, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arlene Johns
Added: Tuesday, December 30, 2008


8 ounces fresh or frozen, peeled, deveined small shrimp
1 c. sliced fresh mushrooms
1 medium onion, chopped (1/2 c.)
1 clove garlic, minced
2 T. margarine or butter
3 T. all-purpose flour
1 bay leaf
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 141/2 ounce can vegetable or chicken broth
1 c. half and half, light cream, or milk
2 c. torn fresh spinach
3/4 c. shredded Gruyere cheese (3 ounces)

Thaw shrimp if frozen. Rinse shrimp and set aside. In a medium saucepan cook mushrooms, onion, and garlic in butter until tender. Stir in flour, bay leaf, nutmeg, and pepper. Add vegetable or chicken broth and half and half, cream, or milk all at once. Cook and stir till mixture is thickened and bubbly.

Add shrimp. Cook for 2 minutes more. Add spinach and Gruyere cheese. Cook and stir until spinach wilts and cheese melts. Remove and discard bay leaf.

Makes 4 servings.




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