Shrimp florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| 1 | tablespoon | Butter (or marg.) |
| 10 | ounces | Soup, cream of mushroom |
| 3 | tablespoons | Cream, light; or half |
| & half | ||
| 27 | ounces | Spinach; drained |
| 10 | ounces | Shrimp, small; canned |
| ⅛ | teaspoon | Nutmeg, ground |
| Cheese, Parmesan | ||
Directions
Cook onion in butter until just tender. Mix in spinach and spoon into individual shallow baking dishes. Arrange drained shrimp on top of spinach mixture. Blend soup, cream, and nutmeg; pour over shrimp and sprinkle with Parmesan cheese. Bake at 425 degrees for 20 minutes.
SOURCE: Southern Living Magazine, somtime in 1972. Typos by Nancy Coleman. Submitted By DEANNA POTTS On 11-29-94