Soverign restaurant's shrimp anderson
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen leaf spinach, thawed |
| 2 | tablespoons | Butter |
| 24 | larges | Shrimp, peeled & deveined |
| 4 | Shallots | |
| ½ | Lemon juice or more | |
| 1 | fluid ounce | White Wine (splash) |
| 8 | Black Olives, pitted/sliced | |
| 8 | 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 |
Directions
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@...>