Portuguese Gratin of Shrimp and Spinach
If you want to add more pescatarian recipes to your recipe box, Portuguese Gratin of Shrimp and Spinach might be a recipe you should try. This main course has 498 calories, 42g of protein, and 28g of fat per serving. This recipe serves 6 and costs $5.06 per serving. This recipe is liked by 134 foodies and cooks. Head to the store and pick up prosciutto, yellow onion, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 89%, this dish is great. Users who liked this recipe also liked Portuguese Shrimp Turnovers, Portuguese Fisherman's Shrimp and Chorizo, and Portuguese Bread Soup with Shrimp Recipe.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup all-purpose flour
2 garlic cloves, minced
1 cup (about 3 1/2 ounces) shredded queijo Limiano, Fontina, or Gruyère cheese
Kosher salt and freshly ground white pepper
4 tablespoons olive oil
1/2 cup tawny port or fruity white wine
1 1/8-inch-thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat, cut into 1/8-inch cubes (about 1/2 cup)
2 pounds medium shrimp, shelled, deveined, and roughly chopped
1 pound fresh spinach, trimmed
4 tablespoons unsalted butter
2 cups whole milk, warmed
1 medium yellow onion, minced
Equipment:
frying pan
bowl
colander
oven
whisk
baking pan
cheesecloth
Cooking instruction summary:
1. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers. Add the shrimp and cook, stirring occasionally, until just opaque, 3 to 5 minutes. Transfer to a large bowl and set aside.2. Lower the heat to medium, drizzle in another tablespoon of the oil if the skillet is dry, and add the spinach. Cook, stirring often, until it gives off no more liquid, 8 to 10 minutes. Transfer to a colander to cool.3. Drizzle the remaining tablespoon of oil into the skillet and add the onion. Cook, stirring occasionally, until golden, 7 to 10 minutes. Add the garlic and presunto and cook for 2 minutes more. Pour in the port and let it burble until almost evaporated, 1 to 2 minutes. Scrape the mixture into the bowl containing the shrimp.4. Position the rack to the center of the oven and crank the heat to 350°F (175°C).5. Reduce the heat under the skillet to medium-low and warm the butter in the skillet until it melts. Add the flour and cook, stirring continually, for 2 to 3 minutes, being mindful it doesn’t color. Slowly add the warm milk, whisking vigorously. Bring the sauce to a boil over medium heat, then reduce the heat to low, and simmer, whisking continually, until it’s the consistency of a creamy bisque and has no floury taste, 5 to 7 minutes. Season with salt and pepper to taste and scrape it into the shrimp bowl.6. When the spinach is cool, squeeze it in cheesecloth to remove excess moisture, add it to the shrimp mixture, and mix well. Spoon the filling into a shallow 2-quart ovenproof baking dish, top with the cheese, and bake until bubblingly hot and mottled with brown, 20 to 30 minutes. Let sit for 10 minutes before serving.
Step by step:
1. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers.
2. Add the shrimp and cook, stirring occasionally, until just opaque, 3 to 5 minutes.
3. Transfer to a large bowl and set aside.
4. Lower the heat to medium, drizzle in another tablespoon of the oil if the skillet is dry, and add the spinach. Cook, stirring often, until it gives off no more liquid, 8 to 10 minutes.
5. Transfer to a colander to cool.
6. Drizzle the remaining tablespoon of oil into the skillet and add the onion. Cook, stirring occasionally, until golden, 7 to 10 minutes.
7. Add the garlic and presunto and cook for 2 minutes more.
8. Pour in the port and let it burble until almost evaporated, 1 to 2 minutes. Scrape the mixture into the bowl containing the shrimp.
9. Position the rack to the center of the oven and crank the heat to 350°F (175°C).
10. Reduce the heat under the skillet to medium-low and warm the butter in the skillet until it melts.
11. Add the flour and cook, stirring continually, for 2 to 3 minutes, being mindful it doesn’t color. Slowly add the warm milk, whisking vigorously. Bring the sauce to a boil over medium heat, then reduce the heat to low, and simmer, whisking continually, until it’s the consistency of a creamy bisque and has no floury taste, 5 to 7 minutes. Season with salt and pepper to taste and scrape it into the shrimp bowl.
12. When the spinach is cool, squeeze it in cheesecloth to remove excess moisture, add it to the shrimp mixture, and mix well. Spoon the filling into a shallow 2-quart ovenproof baking dish, top with the cheese, and bake until bubblingly hot and mottled with brown, 20 to 30 minutes.
13. Let sit for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
