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Fish & Seafood

Shrimp Florentine Bake
Ingredients
1 (18-oz.) tube cooked polenta, sliced into 1/2"-thick rounds
1 Tbsp. olive oil, divided
1/4 cup Hannaford Diced Yellow Onion
1 (12-oz.) bag frozen chopped spinach
1 cup Nature's Promise Organic Creamy Alfredo Pasta Sauce
1/4 tsp. paprika
Salt and pepper
12 oz. peeled and deveined large raw shrimp, thawed
1 (14.5-oz.) can Hannaford No Salt Added Italian Style Diced Tomatoes, drained
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Shrimp Florentine Bake

Shrimp Florentine Bake

Shrimp Florentine Bake
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:35 minutes
directions
1. Center a rack in oven and heat to 400 degrees. Arrange polenta rounds in a lightly greased 8x8" baking dish.
2. Heat 2 teaspoons oil in a medium skillet over medium until shimmering. Add onion and cook, stirring occasionally, until softened. Add spinach, cover, and cook until spinach is mostly thawed, about 3 minutes. Uncover and cook, stirring frequently, until liquid is mostly absorbed, about 2 more minutes.
3. Stir in Alfredo sauce and paprika and bring to a simmer. Season mixture with salt and pepper to taste, then pour over polenta. Bake 15 minutes.
4. Meanwhile, pat shrimp dry with paper towels and toss with remaining 1 teaspoon oil and the diced tomatoes. After 15 minutes, spoon mixture over baked polenta and continue to bake until shrimp are cooked through, about 10 more minutes.
Hannaford fresh Magazine, October-November 2022
 
 
 
 
 
 
 
 
 
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