Shrimp Cocktail Florentine


Serves: 4
Total Calories: 118

Ingredients

1 (6-ounce) bag micro-ready baby spinach
1/2 cup tarter sauce, preferably Hellmann's or Best Foods
1 tablespoon sour cream, regular or light
2 teaspoons chopped garlic, fresh or jarred organic
3 tablespoons grated imported Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound jumbo cooked shrimp (26-30 count), peeled, and cleaned, thawed if frozen, cold

Directions:

Punch several holes in the bag of spinach with a small knife. Cook in a microwave at full power until wilted, about 3 minutes. Remove the spinach from the bag drain briefly. Puree in a food processor with the tartar sauce, sour cream, garlic, cheese, salt, and pepper. Serve in a small bowl surrounded by the shrimp.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 27

This Shrimp Cocktail Florentine recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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