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

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