Dinner Party Recipes

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.

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