| 178 | 179 | 180 | 181 | 182 |
| 1 | 54 | 109 | 163 | 217 |
|
Shrimp Florentine
4
3
1
1
3
1
1
(10 ounce) packages frozen chopped spinach
pounds medium−size shrimp, cooked, shelled and de−veined
/4 cup butter
cup flour
cups skim or regular milk
cup dry white wine
/2 cup chopped scallions
Salt and pepper, to taste
Paprika
2
cups grated Cheddar cheese
Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9−inch ovenproof
dish and top with shrimp.
In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions. Cook, stirring
constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough
paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35
minutes, or until bubbly.
Serve with steamed rice.
Shrimp Florentine
170
Page
Quick Jump
|