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Crevette Florentine

 

      Yield: 1 Servings

 

      8 oz spinach,Cooked

      2 lb shrimp,Peeled

      2 c  bechamel

      2 oz Parmesan cheese

     12    asparagus tips

      3 md potatoes

      6    mushrooms

    1/2 c  white wine

Poach shrimp In white wine with a little butter and chopped shallots.

Place cooked spinach on serving dish, coat with bechamel. Sprinkle

with cheese. Mash potatoes, mix and pipe a border around side of

serving dish. Garnish with asparagus tips and mushrooms. Glaze in hot

oven, 450 degrees.

 

1988 Texas State Fair











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