Soverign restaurant's shrimp anderson

Yield: 4 Servings

Measure Ingredient
20 ounces Frozen leaf spinach, thawed
2 tablespoons Butter
24 larges Shrimp, peeled & deveined
4 \N Shallots
½ \N Lemon juice or more
1 fluid ounce White Wine (splash)
8 \N Black Olives, pitted/sliced
8 \N Green Olives, pitted/sliced
4 ounces Swiss Cheese, grated
4 ounces Blue Cheese, grated
1 dash Garlic Salt to taste
1 dash Salt/Pepper to taste

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@...>

Similar recipes