| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Swiss |
Main dish, Seafood, Shrimp |
4 |
Servings |
INGREDIENTS
| 20 |
oz |
Frozen leaf spinach, thawed |
| 2 |
tb |
Butter |
| 24 |
lg |
Shrimp, peeled & deveined |
| 4 |
|
Shallots |
| 1/2 |
|
Lemon juice or more |
| 1 |
fl |
White Wine (splash) |
| 8 |
|
Black Olives, pitted/sliced |
| 8 |
|
Green Olives, pitted/sliced |
| 4 |
oz |
Swiss Cheese, grated |
| 4 |
oz |
Blue Cheese, grated |
| 1 |
ds |
Garlic Salt to taste |
| 1 |
ds |
Salt/Pepper to taste |
INSTRUCTIONS
Saute the spinach with butter, galic salt, salt and pepper. Place in an au
gratin platter and hold warm. In a second skillet, saute the shrimp with
salt, pepper, butter and shallots until lightly done. Add a little lemon
juice and white wine. Place sauteed shrimp on top of spinach, sprinkle
with olives and mixed cheeses and bake in a 375-degree oven for 5 minutes.
Serve hot with rice or boiled potatoes.
From "Florida's Historic Restaurants" by Dawn O'Brien & Becky Roper Matkov
Copyright 1987
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 22:29:03 -0500 (EST)
From: Bill Camarota <gfx4tv@acy.digex.net>
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