From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley, garlic, and spinach and saute 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 - 12 as an appetizer)
- 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 saute 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 - 12 as an appetizer)
