Danielle's Cookbook: Spinach Dumplings & Shrimp with Mushroom Sauce

It's been 7 years since I went to Europe... so I obviously can't remember EXACTLY what I had eaten... but I can tell you.. this comes very close. It doesn't make a whole lot per person... you could probably make four small servings or two decent sized servings. Another note to self on this recipe... I did not use enough spinach... definitely need more next time!! This is a very rich dish... definitely not something to eat on a regular basis... but if you like to splurge... be my guest!!

Two notes to self:

1. Make dumplings much smaller next time, since I ended up cutting them into small pieces and soaking in sauce anyways.

2. Be sure to take tails off shrimp before cooking... kind of a pain to eat with the tails on..

Ingredients:

2 tbl olive oil

1 bunch of spinach, cleaned cut

2 tbl minced garlic

1 cup ricotta cheese

2 eggs

1 1/2 cups of flour (1/2 for rolling for second coat)

1/2 stick butter

20 large shrimp

1 cup heavy whipping cream

3/4 cup chopped fresh mushrooms

Prep:

~Heat olive oil in skillet and cook spinach with garlic until spinach wilts and juices evaporate

~Add to mixing bowl with ricotta, mix thoroughly (using your hands is easier than a spoon or spatula)

~Then beat in eggs and one cup of the flour, mix well

~Boil water

~Using a spoon, roll into a dumpling, and then roll in the other 1/2 cup of flour, shaking off excess, placing on baking paper, till all dumplings are made

~Then drop dumplings in batches in boiling water, boil till they float

~Meanwhile in large skillet, melt butter, once dumpling floats, brown on both sides

~Transfer dumplings to a warm plate, cover.

~Add shrimp to same pan, cooking on both sides for a few minutes (but not overcooking)

~Then add mushrooms and sautee

~Then add cream, turning off heat just before sauce begins to thicken

~Spoon the cream, mushrooms and shrimp over dumplings

~Serve immediately