| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 |
pk |
Frozen leaf spinach |
| 6 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 4 |
|
Egg yolks, slightly beaten |
| 1 |
pn |
Nutmeg |
| 2 |
ts |
Chopped parlsey |
| 2 |
ts |
Minced onion |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
Shell and clean the shrimp; saute in 4 tablespoons butter. Cook spinach
according to package directions. Melt remaining 2 Tablespoons butter in a
saucepan. Stir in the flour to make a smooth paste. Gradually add the milk
and continue stirring until the sauce thickens. Add the egg yolks and heat
the mixture through, but do not let it boil. Season to taste. Add the
nutmeg,parsley and onion. Butter 4 individual casseroles and place a layer
of drained spinach in the bottom of each one. Add a layer of shrimp and
pour the sauce over the top. Sprinkle with grated parmesan cheese. Bake in
a 400 degree oven for about 10 minutes then brown top under the broiler.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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