Rockefeller Shrimp

Rockefeller Shrimp

This is a nice dish for a light lunch or dinner. It can be prepared in advance
and heated at the last minute.

makes 4 servings

1/4 cup butter
1 tsp celery seed
1 tsp Worcestershire
dash salt
1 cup chopped lettuce
1/4 cup minced green onion
1 clove garlic, minced
20 ounces frozen chopped spinach, thawed (2 large bags)
1 cup light cream
1 beaten egg
12 ounces shrimp

2 Tbsp 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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