TODAY'S RECIPE - SHRIMP FLORENTINE
From The Boston Globe, February 22, 1984 ...
Serves 6
4 tbsp butter
2 garlic cloves, chopped
8 oz mushroom caps
1 tbsp chopped parsley
1/4 cup white wine
1 lb shrimp; peeled and deveined
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 scallion, chopped
1 1/4lb spinach; trimmed, rinsed and chopped
1/8 tsp nutmeg
1/3 tsp salt
1/4 tsp pepper
Sapsago* Sauce:
3 tbsp butter
3 tbsp flour
1 cup light cream or half and half
1/2 cup dry white wine
4 tbsp sapsago cheese, grated
salt and pepper
* - Sapsago cheese is made exclusively in the Canton of Glarus Switzerland, and is a skimmed cow's milk with an herb called blue fenugreek. It is pungent, and is said to be an acquired taste. Not sure if I can find it at my local cheese shop, but since only a small amount is needed, may just substitute something always available in my fridge, like parmesan (oops).
Melt 4 tbsp butter in a large heavy skillet and lightly saute the garlic for 2 minutes. Add the mushrooms and parsley, toss well and saute for another 5 minutes. Add the white wine and saute; stirring until the liquid evaporates. Add the shrimp, salt and pepper and saute until the shrimp is opaque. Set aside.
In a saucepan, melt the 2 tbsp butter and chopped scallion. When it has softened, add the spinach and mix well. Cover and cook for 3 minutes. Add nutmeg, and salt and pepper to taste. Set aside while preparing the Sapsago sauce.
Sapsago Sauce: In a saucepan, melt the butter. Whisk in the flour and cook only until bubbly. Gradually add the liquid ingredients, whisking to prevent lumps. Cook until the mixture has thickened, then add the cheese and stir well. Salt and pepper to taste.
Butter an oven-to-table casserole and spoon in the spinach. Pour 1 cup of the sapsago sauce over the spinach, top with the shrimp and mushroom mixture, then pour on top the remaining 1/2 cup sauce. Place the casserole under the broiler until the cheese sauce is lightly browned.
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