Ingredients

Preparation

Preheat the oven to 300 F (150 C).
Cook the spinach, still frozen, for 5 minutes in a large pot of boiling salted water.
Drain the spinach well and distribute it at the bottom of the buttered gratin dishes.
Place 8 shrimp in each gratin dish and set aside.
Beat the eggs, cream, and mustard until smooth, add the parsley and season to taste. Mix well again.
Divide the egg mixture among the gratin dishes and sprinkle with Pecorino cheese to taste.
Bake for 25 to 30 minutes and serve hot.

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Main course

Shrimp Gratin in the Florentine Style

Name: Shrimp Gratin in the Florentine Style
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1 lb (500 g) frozen spinach; 24 frozen shrimp, thawed and peeled; 2 eggs; 2 tablespoons (30 ml) of 35% cream; 1 tablespoon (15 ml) of old-style mustard or Meaux mustard; 1 tablespoon (15 ml) of chopped parsley; Salt and pepper from the mill; Pecorino cheese for sprinkling

Preparation: 20 min

Cooking: 30 min

Servings: 3

These shrimp gratins in the Florentine style combine the sweetness of spinach with the delicate flavors of shrimp, all wrapped in a creamy egg mixture. Perfect for a refined appetizer or a light main course, they are also pleasing to the eye and palate. Each bite reveals a melting and savory texture, ideal for impressing your guests at dinner. A revisited classic that will delight seafood and vegetable lovers.