Shrimp Florentine Ramekins

1. 1

   Put the shrimp in a large pan with enough water to cover; bring to a boil.

2. 2

   Remove from heat and let stand for 1 minute.

3. 3

   Drain into a collander, peel, and devein; set aside.

4. 4

   Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.

5. 5

   In a medium saucepan, melt 6 tablespoons butter over moderate heat.

6. 6

   Add in the flour; whisk constantly for about 2 minutes or until very smooth.

7. 7

   Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.

8. 8

   Season to taste with salt and pepper, whisk and remove from heat.

9. 9

   Butter six to eight 4-oz. ramekins; set aside.

10. 10

    In a skillet, melt the remaining 2 tablespoons butter over medium heat.

11. 11

    Add in the scallions; stir/saute 1 minute.

12. 12

    Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.

13. 13

    Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).

14. 14

    Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.

15. 15

    Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350u00b0 oven for about 10 minutes or until golden.

* Per serving · 4 servings · Values may vary.