Best 3 Amys Cajun Shrimp Florentine Recipes
Tantalize your taste buds with Amy's Cajun Shrimp Florentine, a symphony of flavors that will transport you to the heart of Louisiana. This delectable dish features succulent shrimp sautéed in a vibrant Cajun sauce, nestled atop a bed of tender sautéed spinach and mushrooms. The creamy Florentine sauce, prepared with a blend of Parmesan cheese, cream, and spices, adds a rich and luxurious touch, while the crispy breadcrumb topping provides a satisfying crunch.
Prepare to embark on a culinary journey with our comprehensive recipe collection, meticulously crafted to guide you through each step of creating this Cajun masterpiece. From the zesty Cajun sauce to the velvety Florentine sauce, we've included detailed instructions and helpful tips to ensure success in your kitchen.
Indulge in the classic Amy's Cajun Shrimp Florentine recipe, a timeless favorite that showcases the harmonious balance of flavors. Explore variations such as the Shrimp Florentine Alfredo, a creamy and indulgent take on the original, or the Spinach and Artichoke Florentine, a delightful combination of savory flavors.
Whether you're a seasoned chef or new to the culinary arts, our recipes cater to all skill levels. Discover the secrets to creating the perfect Cajun sauce, mastering the art of sautéing spinach and mushrooms, and achieving the ideal consistency for the Florentine sauce.
Prepare to impress your family and friends with this exquisite dish that combines the bold flavors of Cajun cuisine with the richness and elegance of a classic Florentine sauce.
CREAMY SHRIMP FLORENTINE PASTA
This Creamy Shrimp Florentine Pasta recipe is quick and easy to make, full of great flavor, and oh-so-creamy and comforting and delicious.
Provided by Ali
Time 40m
Number Of Ingredients 18
Steps:
- Cook pasta al dente according to package directions, in a large stock pot of generously-salted water. Drain, and set aside.
- Meanwhile, heat oil in a separate large sauté pan over medium-high heat. Season the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) Transfer shrimp with a slotted spoon to a clean plate, and set aside.
- Use the same sauté pan to prepare your Creamy Parmesan Sauce.
- Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Add in the spinach, sun-dried tomatoes and basil, and toss together until everything is evenly coated with the sauce.
- Serve immediately, garnished with extra Parmesan cheese.
- Heat olive oil (or melt butter) in the large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.
- Then slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring to a simmer for 1 minute, or until the sauce has thickened a bit. Add in the Parmesan cheese, salt and pepper, and stir until the cheese has melted. If you'd like a creamier sauce (which is delicious), stir in the half and half as well.
- Remove from heat and use/serve immediately.
AMY'S CAJUN SHRIMP FLORENTINE
This is really yummy with chicken too! Prep time includes marinating time (you don't have to marinate...it's just better this way).
Provided by luvn-n-the-oven
Categories Cajun
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine shrimp with olive oil and cajun seasoning. Let marinate several hours if possible.
- In heavy dutch oven, melt butter over medium heat. Saute shrimp until pink, about 3-4 minutes. Remove shrimp and set aside.
- Add flour and cook a few minutes, whisking continually.
- Gradually add milk or cream, whisking until smooth.
- Add onions, garlic, nutmeg, spinach, salt and pepper. Let simmer until thickened.
- Add cheese and basil; add shrimp back into pot. Stir to combine.
- Add most of sauce to cooked pasta and toss well to combine. Top pasta with remaining sauce.
- Top with tomato; garnish with additional cheese and basil if desired.
Nutrition Facts : Calories 965.9, Fat 30.3, SaturatedFat 13, Cholesterol 342.1, Sodium 1867.3, Carbohydrate 106.4, Fiber 6.8, Sugar 14.2, Protein 65.2
SHRIMP FLORENTINE
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Provided by karen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Thaw and drain spinach.
- Spread spinach in a pie pan and top with shrimp.
- In a saucepan, melt butter and stir in flour.
- Then gradually add milk, wine, scallions.
- Cook on low, stirring
- Add salt, pepper and enough paprika for a rosy color.
- Pour sauce over shrimp and sprinkle with cheese.
- Bake uncovered for 30 minutes or until bubbly.
Tips:
- Use fresh shrimp. Fresh shrimp has a sweeter, more delicate flavor than frozen shrimp. If you must use frozen shrimp, thaw it completely before cooking.
- Don't overcook the shrimp. Shrimp cooks quickly, so it's important to watch it carefully to avoid overcooking. Overcooked shrimp is tough and rubbery.
- Use a flavorful cooking liquid. The cooking liquid will infuse the shrimp with flavor, so choose one that you like. Some good options include chicken broth, white wine, or vegetable broth.
- Add vegetables to the dish. Vegetables add color, flavor, and nutrients to the dish. Some good options include spinach, mushrooms, and bell peppers.
- Serve the dish immediately. Shrimp is best served hot, so don't let it sit around for too long before serving.
Conclusion:
Amy's Cajun Shrimp Florentine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful Cajun sauce and then served over a bed of wilted spinach and creamy Florentine sauce. This dish is sure to please everyone at the table. Here are some additional tips for making this dish:- If you don't have any Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
- You can use any type of spinach for this dish, but baby spinach is a good option because it is tender and cooks quickly.
- If you don't have any heavy cream, you can use milk instead. However, the sauce will not be as thick and creamy.
- Serve this dish with rice, pasta, or bread to soak up the delicious sauce.
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