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Shrimp Florentine from Debbie Cusick

(adapted from recipe from Mrs. Voorhees)

4 packages frozen spinach, thawed and drained
3 lbs. shrimp - cooked
1/2 cup butter
3 eggs, beaten
1 1/2 cups heavy cream
1 1/2 cups water
1/2 cup dry white wine
1/4 cup chopped scallions
Salt, pepper, paprika
2 cups (8 oz.) shredded cheddar cheese

Preheat over to 350. Spread shrimp in the bottom of a casserole dish and top with the spinach. Place beaten eggs, cream, water, wine, scallion and spices in a large saucepan and cook over medium heat until mixture starts to thicken, stirring constantly. Pour over the shrimp and spinach and top with cheese. Bake uncovered for about 35 minutes until bubbly. Serves 8.