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Rockefeller Shrimp

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ready in: under 30 minutes
serves/makes:   4

recipe id: 8318

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1/4 cup butter
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
dash salt
1 cup chopped lettuce
1/4 cup minced green onion
1 clove garlic, minced
20 ounces frozen chopped spinach, thawed
1 cup light cream
1 beaten egg
12 ounces shrimp
2 tablespoons butter
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese


Melt butter. Stir in celery seed, Worcestershire, salt, lettuce, onion, and garlic. Cook a few minutes to soften onion and garlic. Stir in spinach, cream and egg. Melt the 2 Tbsp butter and stir in bread crumbs and Parmesan cheese. Divide the spinach mixture into twelve parts.. In four greased ramekins, place one twelfth of the spinach evenly across the bottom. Place a layer of shrimp, another layer of spinach, a layer of shrimp and a final layer of spinach. Top with crumbs and bake at 375 until heated through, about 15 minutes.

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Nutritional data has not been calculated yet.

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