Cuisine, prepared with spinach concepts, gives us the opportunity to continue December seasonal designs. Famous terms such as Florentine and Rockefeller are synonymous with the dark leafy vegetable intensified with vitamins, spinach. Try my Shrimp Rockefeller for an entertaining showstopper.
Prepare the shrimp: Devein and wash the shrimp. Lightly drizzle lemon juice onto the raw shrimp. In an ovenproof sauté pan, sauté the shrimp in a small about of butter, then add freshly pressed garlic.
Make the Rockefeller mixture: In 2 cups of water, boil an onion half (chopped finely) and 3 celery stalks (chopped finely). When the onion is transparent, add 2 cups of fresh chopped spinach leaves. In a sauté pan, heat 2 tablespoons of butter until boiling (but not burned). Carefully add 2 ounces of Pastis, which will flame up. Strain and add the onion, celery and spinach to the infused butter. Sprinkle on about a fourth cup of Italian flavored bread crumbs followed by ¼ cup of Parmesan cheese. Stir. Scoop the Rockefeller mixture onto the cooked shrimp and briefly broil the shrimp to finish the dish. Serve this with a lovely white wine, as you toast to holiday cheer. © Kelly McBride Loft