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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SHRIMP SCALLOP FLORENTINE Recipe

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This recipe for SHRIMP SCALLOP FLORENTINE is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz fresh mushrooms
1 T chopped onion
3/4 C fish stock
1/2 C dry white wine
8 oz large shrimp in shells
8 oz scallops
2 T chopped onion
4 T butter
2 T flour
3/4 C milk
1 slightly beaten egg yolk
1 10 oz frozen pkg chopped spinach, cooked and well drained
2 T shredded Swiss cheese
2 T Parmesan cheese
2 slices bread, crusts removed, and made into small cubes
1 T butter

Directions:
Directions:
Remove stems from mushrooms; slice mushroom caps and set aside. In saucepan combine stems, the 1 tablespoon onion, fish stock, and wine. Bring to boiling. Reduce heat and simmer, covered 5 minutes. Add shrimp; simmer 3 minutes. Add scallops; simmer 5 more minutes. Remove shrimp and scallops. Strain remaining liquid and return to saucepan; bring to boiling. Boil till liquid is reduced to 3/4 cup. Set aside. Cook sliced mushroom caps and remaining onions, covered in 2 tablespoons butter for 5 minutes. Shell and clean shrimp. Split lengthwise and cut halves into pieces. Slice scallops. Combine shrimp, scallops and sliced mushrooms in mixing bowl. In saucepan melt 2 tablespoons butter; stir in flour. Cook and stir over medium heat 2 minutes. Add fish stock and milk; cook and stir till thickened and bubbly. Stir 1/2 cup mixture into egg yolk. Return all to saucepan. Cook and stir 2 minutes more. Add spinach and cheese, stirring till cheese is melted. Stir into shrimp mixture. Spoon into 6 seafood baking shells. Combine bread cubes and remaining melted butter. Sprinkle buttered cubes atop shells. Bake in 400º oven 12-15 minutes.

Makes 6 servings

Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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