Shrimp and spinach alfredo

Just some quick pictures and a recipe today. No story associated with this one. (Which I supposed is good, because it means there were no catastrophes worth reporting, yes?)

Shrimp and spinach alfredo (on a budget)

Makes enough for a meal for 2-3 depending on how hungry your eaters are.

Ingredients:

1/2 lb frozen pre-cooked shrimp (you can add more if you’re not on a budget; or use fresh shrimp, but cook them before adding to the sauce)
4 cups fresh spinach
2 cups chopped or sliced fresh mushrooms
Alfredo sauce:
3/4 stick of butter
1-2 tbsp flour
2 cups of cream or milk (Paul and I usually just use 2%, or whatever we have in the house – we’ve even used soymilk)
4 oz. shredded cheese of your choice (our favorite is gruyere)
1/2 cup grated parmesan
Salt and pepper to taste

Directions:

Melt butter in saucepan on medium heat (make sure to not let it bubble). Add flour and stir until a rich caramel color (I think I heard them say that on Food Network once). Add milk and heat while stirring constantly (bring to not quite a simmer but until you see steam coming off the pot). Make sure not to let the milk scald. When milk is steaming, add cheeses gradually, mixing as you do. Stir until mixture begins to thicken and is slightly thicker than the final consistency you’d desire your sauce.* Add (thawed) shrimp (tails on or off, your preference), and spinach, and mushrooms. (If you desire, you can saute the mushrooms in butter or olive oil and garlic first to draw off some of their liquid and speed up the whole process.) Stir until all ingredients are heated and cooked through. Ladle sauce over your choice of pasta and enjoy!

*Tips for sauce that won’t thicken: First, ALWAYS thicken the sauce before adding anything else, e.g., chicken, mushrooms, spinach, shrimp, veggies, chunks of anything. Otherwise it won’t thicken properly and the following solutions can’t be used. Second, BE PATIENT. It can take upwards of 30 minutes of stirring for sauce to thicken properly sometimes. Finally, you can add more flour to speed up the thickening process. This can be done two ways: (1) Sprinkle in sifted flour directly into the sauce in teaspoon increments until the sauce starts to thicken. Sprinkle in no more than 4 or 5 teaspoons, however, otherwise the sauce will start to taste doughy, like bread. Gross. (2) Mix up 3 teaspoons of flour with 1 teaspoon of water (or white wine, if you like that flavor in sauce), and pour into sauce slowly. Repeat up to 3 times until sauce has reached desired consistency.

More pictures of the sauce to tickle your taste buds. And some of the bread I made to go with the meal.

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