Shrimp Florentine With Dilled Chardonnay Cream Sau

• 2 pounds large Shrimp, peeled and deveined
• 2 TBSP butter
• 1 pound fresh spinach
• For Sauce:
• 4 TBSP butter
• 2 TBSP flour
• 2 Cups half and half
• 1 Cup Chardonnay wine
• 1 TBSP dill
• 1 Cup Chicken Stock
• 1 Tbsp chopped green onion

1. Prepare sauce first.
2. Melt butter over medium heat and stir in flour. Stir roux constantly until golden, about 1-2 minutes. Remove from heat, stir in half and half until smooth and fully incorporated. Add wine, dill and chicken stock. Return to heat, bring to a boil, stirring constantly until thickened, about 5 minutes. Add green onions and keep warm while preparing shrimp.
3. Prepare shrimp:
4. In large cast iron skillet, melt butter over med-high heat. Add shrimp and spinach cooking several minutes until shrimp is pink and spinach is wilted.
5. Serve shrimp/spinach mixture over angel hair pasta or rice, add chardonnay cream sauce as desired.

shrimp, butter, fresh spinach, butter, flour, chardonnay wine, dill, chicken, green onion

Taken from www.epicurious.com/recipes/member/views/shrimp-florentine-with-dilled-chardonnay-cream-sau-1201364 (may not work)