Stuffed Shrimp Florentine Topped with Alfredo Sauce

*Recipe for 6 entrees

Florentine Mix Ingredients:
Frozen Spinach 3/4 lb
Salt 1/4 teaspoon
Black Pepper 1/4 teaspoon
Grated Parmesan Cheese 1/4 cup
Bread Crumbs 1/2 cup
Shredded Mozzarella 1/2 cup
Melted Butter 1/2 cup
Half & Half 1/8 cup
Diced Onions 1/2 cup

60 Peeled Split and Devined Medium Shrimp
6 Medium Casserole dishes lightly buttered

Steps:
Thaw and drain spinach.
Put in mixing bowl and add all ingredients mixing together. Cover and refrigerate.
Lay the shrimp split side down in the dish add 2 oz of spinach mixture on top of each shrimp, lightly butter the top of the mixture and bake at 350 degrees for 20 minutes or until top of the mixture turns brown.

Alfredo Sauce Ingredients:
Flour 1 cup
Butter 1/2 lb
Granular Garlic 1 teaspoon
Half & Half 3/4 quart
Parmesan Cheese 1/4 cup
Shredded Mozzarella 1 lb for topping

Steps:
Melt butter over low heat slowly add flour. Using a whisk mix thoroughly, slowly add heated half & half until it becomes thick, add garlic and keep warm. When the Florentine shrimp come out of the oven, place on top of mixture 3 oz per dish and top with 2 oz mozzarella cheese.

Original Oyster House
2 Great Locations… On the Bay & At the Beach
3733 Battleship Parkway • Mobile – 251-626-2188
701 Hwy 59 • Gulf Shores – 251-947-2445
www.originaloysterhouse.com

Since 1983 out goal has been to exceed our customers’ expectations with the best employees in the world!

About The Guest:
Joe Roszkowski & David Dekle – Owners - The Original Oyster House Restaurant, is the result of two dedicated men. Joe Roszkowski and David Dekle started their successful local seafood restaurants in 1982. Joe was Executive Chef at the Gulf State Park in Gulf Shores, Alabama when he met his soon to be business partner David Dekle. David worked for a local distribution company, Fruit Distributing when he made a sales call to Joe at the State Park this began their business relationship and the start of their partnership. Joe Roszkowski is President, David Dekle is Vice-President and Mary Lou Roszkowski is the Director of Operations.

Richie Pippin is the Kitchen Manager at the Original Oyster House on the Causeway.