Shrimp Florentine Recipe
Italian breaded shrimp served with spinach & artichoke dip
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Spinach & Artichoke Dip
Method
Shrimp Preparation
- 1
Prepare the Shrimp
In a shallow bowl, combine the flour, garlic powder, salt, and black pepper. In another bowl, whisk the eggs until well combined. In a third bowl, place the breadcrumbs.
- 2
Bread the Shrimp
Dredge each shrimp in the flour mixture, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat in the breadcrumbs. Place the breaded shrimp on a baking sheet.
- 3
Fry the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded shrimp in batches, frying for 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Spinach & Artichoke Dip Preparation
- 4
Cook the Spinach
In a large skillet, add the chopped spinach and cook over medium heat until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- 5
Mix the Dip Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, chopped artichoke hearts, salt, black pepper, and red pepper flakes. Stir in the wilted spinach until well combined.
- 6
Bake the Dip
Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden on top.
