Cooking with Buckley Healthcare Center: shrimp scampi florentine and bruschetta


CHICOPEE, Mass. (Mass Appeal) – In an effort to make residents, families and friends feel welcome, Buckley Healthcare offers a full-service restaurant for their residents and families. Head Chef Mike Harrison showed us how to make two of their dishes, shrimp scampi Florentine and a quick and easy bruschetta!

Shrimp Scampi Florentine with Prosciutto


  • 1lb large raw shrimp (peeled and deveined)
  • ¼ cup flour
  • ½ stick unsalted butter
  • 5 garlic cloves
  • 4oz diced prosciutto
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 10oz fresh baby spinach
  • Salt and ground pepper
  • 1 cup white rice
  • 2 teaspoon fresh parsley


  1. Toss shrimp in flour.
  2. Sautee butter and garlic in a flame proof pan until just starting to color about 3-5 minutes.
  3. Add prosciutto and white wine, cook over high heat for about 3 minutes, stirring until the shrimp turns pink.
  4. Add chicken broth, cook 2 minutes.
  5. Add spinach, cover and remove from heat.
  6. Season with salt and pepper and serve immediately.


Quick and Easy Bruschetta

  • 6 or 7 ripe plum tomatoes (about 1 ½ lbs.)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 shallot
  • 1 Tbsp. extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced or chopped
  • 1 teaspoon freshly ground black pepper, more or less to taste
  • 1 focaccia, sliced


  1. Quarter tomatoes, remove seeds and dice.
  2. Finely mince shallot and garlic.
  3. Mix with olive oil and balsamic vinegar.
  4. Chiffonade basil.
  5. Season with salt and pepper.
  6. Focaccia sliced, seasoned, and grilled.
  7. Topped with heaping portion of bruschetta.

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