Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rockefeller Shrimp
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- #8318
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup butter
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 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
directions
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 degrees F until heated through, about 15 minutes.
added by
gilduno
nutrition data
Nutritional data has not been calculated yet.
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