Recipe for Shrimp Florentine


1 small onion; chopped
1 tablespoon butter (or marg.)
10 oz soup, cream of mushroom
3 tablespoon cream, light; or half
1 & half
27 oz spinach; drained
10 oz shrimp, small; canned
1/8 teaspoon nutmeg, ground
1 cheese, parmesan


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.

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