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“Something to impress your dinner guests.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the shrimp in a large pan with enough water to cover; bring to a boil.
  2. Remove from heat and let stand for 1 minute.
  3. Drain into a collander, peel, and devein; set aside.
  4. Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
  5. In a medium saucepan, melt 6 tablespoons butter over moderate heat.
  6. Add in the flour; whisk constantly for about 2 minutes or until very smooth.
  7. Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
  8. Season to taste with salt and pepper, whisk and remove from heat.
  9. Butter six to eight 4-oz. ramekins; set aside.
  10. In a skillet, melt the remaining 2 tablespoons butter over medium heat.
  11. Add in the scallions; stir/saute 1 minute.
  12. Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
  13. Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
  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. Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.

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