So Sick of Turkey

Shrimp Florentine

Whenever I set out to buy a Christmas turkey, I’m an optimist.  Of course I’ll be able to make use of a 16-pounder.  I tell myself, “We’re having 12 people for dinner so there won’t be many leftovers.”

Turns out that was the biggest misstatement of the year.  We’re three nights into turkey leftovers, and I can’t stand the sight of them.  I decided to freeze the rest, but the freezer is so crammed I needed to remove some things first.

That’s how Shrimp Florentine became my go-to dinner.
   Out came a bag of frozen shrimp, a package of frozen spinach and box of grated Parmesan cheese, which I keep in the freezer so it doesn’t get moldy.  In went the turkey.  In March I’ll probably be thrilled to see it.

Shrimp Florentine– serves 4 

2 5-ounce packages fresh spinach or 1 10-ounce package frozen leaf spinach
2 tablespoons butter
12 ounces spaghetti or fettuccine
3/4 pound cooked shrimp (any size)
1 teaspoon Salad Supreme Seasoning
1/2 cup low-fat sour cream
2 teaspoons chopped garlic
1/2 cup Parmesan cheese 

Prepare the spinach: carefully rinse and dry the fresh spinach.  Begin heating the butter in a wok or large pot over medium-high heat.  When it has melted, add the spinach and stir occasionally for about 5 minutes, or until it has cooked.  It will shrink considerably. Set aside without draining. 

If using frozen spinach, cook according to directions and drain.  Put the spinach in a wok or large pot, add the butter and set aside. 

Begin heating water in a large pot so that you can cook the pasta.  While the water is heating, rinse the shrimp and pat dry.  Put them in a bowl.  If they're large shrimp, cut them in half.  Sprinkle on the Salad Supreme Seasoning.  Add the coated shrimp to the spinach and then stir in the sour cream and chopped garlic. 

When the pasta water boils, add the noodles and cook according to the directions. 

About 5 minutes before the noodles are ready, begin heating the spinach mixture, stirring to incorporate the sour cream and garlic.  Bring the mixture to a boil and then reduce the heat to low.  

When the noodles are cooked, drain them and add to the spinach mixture.  Add the Parmesan cheese and stir until the sauce and cheese are fully incorporated. 

For a vegetarian version, substitute 1/2 cup cooked peas for the shrimp. 

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