Crevette Florentine


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.

Axact

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