Title: THE RECIPE FILE
 


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Pasta, Seafood and Eggs:
Shrimp Rockefeller

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
TO PREPARE:

Melt 1/2 cup butter and blend in seasonings.  Add green onions, parsley, garlic, and spinach and sauté 10 minutes.  Pour water over bread and break up.  Add to vegetable mixture and stir.  Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture.  Combine melted butter, crumbs, and cheese.  Sprinkle mixture over top and bake at 400 degrees for 15 minutes.  May be refrigerated overnight before baking.  

SERVES: 6 (10 to 12 as an appetizer)



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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