Shrimp Florentine Ramekins

• 2 lbs medium shrimp
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 2 1/2 cups half-and-half
• salt, to taste
• pepper, to taste
• 2 scallions, minced (white part only)
• 1/2 cup dry sherry
• 1/2 lemon, juice of
• 1/2 cup freshly grated parmesan cheese

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 350u0b0 oven for about 10 minutes or until golden.

shrimp, butter, flour, salt, pepper, scallions, dry sherry, lemon, freshly grated parmesan cheese

Taken from www.food.com/recipe/shrimp-florentine-ramekins-145208 (may not work)