Amys Cajun Shrimp Florentine Recipes

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CAJUN SHRIMP CREPES



Cajun Shrimp Crepes image

These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 4

Number Of Ingredients 16

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon granulated garlic
1 pinch salt
¼ cup butter
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped onion
1 clove garlic, minced
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
½ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
2 tablespoons dry white wine

Steps:

  • Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
  • Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
  • Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
  • Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
  • Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

Nutrition Facts : Calories 498.7 calories, Carbohydrate 28.6 g, Cholesterol 388.2 mg, Fat 28.9 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 884.8 mg, Sugar 5.4 g

CAJUN SHRIMP



Cajun Shrimp image

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Steps:

  • Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  • Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

SHRIMP FLORENTINE



Shrimp Florentine image

Make and share this Shrimp Florentine recipe from Food.com.

Provided by Sageca

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs shrimp, cooked and peeled
1 cup spinach, cooked
2 garlic cloves, crushed
1/4 cup butter, melted
3 tablespoons flour
2 cups milk
1 slice onion
1 bay leaf
1 pinch nutmeg
6 peppercorns
1 pinch mace
1/4 cup swiss cheese, grated

Steps:

  • Drain spinach; press in sieve and chop it.
  • Melt 1 tbsp butter, add garlic; sauté spinach until dry.
  • Season and spread in bottom of a casserole.
  • Spread 2/3 shrimps on top.
  • Make Béchamel sauce.
  • Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
  • Drain milk.
  • Combine 3 Tbsp butter and flour; add milk slowly whisking.
  • Microwave 3 minutes stirring twice.
  • Pour Bechamel sauce over the shrimps.
  • Bake 350*- 20 minutes.
  • Melt remaining butter and saute rest of shrimps.
  • Arrange around the edge of casserole.
  • Cover with cheese and place under broiler 4-5 minutes.

Nutrition Facts : Calories 401.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 385.1, Sodium 541.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.3, Protein 42.4

SHRIMP FLORENTINE



Shrimp Florentine image

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

20 ounces frozen chopped spinach
1 1/2 lbs shrimp, cooked (shelled & deveined)
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 cup dry white wine
1/4 cup scallion, chopped
salt and pepper (to taste)
paprika
1 cup cheddar cheese, shredded

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.

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