|
| | Shrimp Florentine
one 10 ounce package of frozen spinach, cooked and squeezed
1 pound of cooked and cleaned shrimp
one 10 3/4 ounce can of condensed cream of chicken soup
1/4 cup of sherry
1 tablespoon of snipped parsley
a dash of pepper
1/2 cup (2 ounces) of shredded Cheddar cheese
1/4 cup of buttered bread crumbs
Put spinach into a 1 1/2 quart casserole.
Blend shrimp, soup, sherry, parsley and pepper. Spoon over spinach.
Combine cheese and crumbs. Sprinkle over all.
Bake, covered, at 350ºF. for 30 minutes or until heated through. 4 servings |
|
