Crevette Florentine

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