June 25, 2010

Shrimp Florentine

Shrimp, spinach, white wine, and garlic come together in a (at my house) notoriously delicious combination in my mother's Shrimp Florentine dish. Served over a bed of rice and often with a side of tarragon-seasoned carrots, the shrimp are so succulent you can't help but wolf this meal down. It's such a nice summer dish, too, because the flavors are light and though you're full after a single serving you don't feel at all *heavy.* This dish will also warm you to the bones in the winter, too, and is a great balance to - again - many of the heavier dishes that are often served once it gets colder outside. Two thumbs up from me!

Where you can enjoy this yourself:

You can't, yet. My mother is SUPPOSED to be working on writing a cookbook, which I have no doubt will be a New York Times best seller and be right alongside other classics like Joy of Cooking or Mastering the Art of French Cooking on your kitchen bookshelf. So, for the time being, I am only posting tantalizing photographs and juicy descriptions of her incredible meals. If this looks delicious and like something you might want to make between now and the end of the century, feel free to leave an encouraging comment below. ;-)

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