So when Jen called and said she was making her version of shrimp Florentine and would I like to come for dinner, there was no hesitation.
This idea was drawn from a dish "shrimp and scallop Florentine" that a chef friend of mine made many, many years ago.
Although Jen did not use scallops the dish was delicious. Putting her own spin on the recipe and using white wine in place of sherry and adding Parmesan cheese to pull it all together.
Needless to say it was not the recipe below, but it was every bit as tasty. That's the thing about cooking, you can play with a recipe and make it entirely your own. Whereas with baking, baking is a science and one can not stray too far from the recipe.
This recipe will feed 4-6 people. My cost for six people came to $4.59 per person, assuming you get the seafood on sale. So once in a great while you throw a small dinner party or celebration and splurge just a tad. It's still less expensive than if you were to order this dish in a restaurant.
Shrimp and Scallop Florentine:
- 1 1/2 lb. med. shrimp uncooked
- 8 oz. shrimp stock (recipe below)
- 16 oz. container bay scallops
- 2 bags fresh spinach (baby) - washed
- 1 box linguine pasta or angel hair pasta - cook to manufacturer's directions.
- 1/4 cup sherry
- 2 tbsp. butter
- 1 tbsp. olive oil
- 3 cloves fresh garlic - minced
- 1 small shallot finely chopped
- Have your pasta water ready to drop the pasta when you begin this dish.
- In a large saute pan, melt the butter and olive oil over medium low heat. Add in the shallots and garlic and cook for 2 minutes or so until the garlic becomes aromatic.
- Add in the sherry and cook out for 4 minutes.
- Next, add in the shrimp stock and reduce by half on medium high heat.
- Then add the washed baby spinach, stir until it begins to soften and reduces. Add the shrimp to the pan and cook for 4 minutes, then add in the scallops. Mix well and cook for 2 - 3 minutes.
- Add the cooked pasta to the pan and give a good toss, or transfer the pasta and the seafood and spinach to a large bowl, toss and serve from the bowl.
Take your shrimp shells and put them in a sauce pot. Cover with 3 cups water. Add in 2 bay leaves and about 1 1/2 tsp. of whole black peppercorns and about 1/2 tsp. of salt. Cover and simmer for about 30 minutes. At the end strain the stock.