Microwave Recipes Cook Book

Ingredients:

2 pkgs. (10-oz. each) frozen chopped spinach
1 lb. medium to large raw shrimp, peeled, deveined
1 can (10 1/2 -oz.) condensed cream of shrimp soup
1 cup (4-oz.) shredded sharp cheddar cheese
3 tablespoons cooking sherry
2 medium slices fresh bread
3 tablespoons butter

preparation Method:

In 10-in square casserole or 12×8x2-in. dish place unwrapped, frozen blocks of spinach. Microwave at Defrost 10 minutes. Break up blocks. Microwave at High 3 to 4 Minutes more, until just completely thawed. With hands, saueeze out as much juice as possible. Spread over bottom of casserole. Distribute shrimp evenly over spinach.

In 1-qt glass measure stir together undiluted soup, cheese and sherry. Microwave at High 4 Minutes, stirring after 2 minutes, until cheese is melted. Set aside while preparing crumb topping.

Break bread in tiny bits or coarsley crumb in blender. Place in small glass bowl and add butter.

Microwave at High 1 minute, stirring after 1/2 minute, until butter is distributed among crumbs over top. Sprinkle with paprika, if desired.

Microwave at Hihg 12 to 14 Minutes, uncovered, rotating dish 1/2 turn after 5 minutes. Let stand, vovered, 5 minutes before serving. Makes 4 servings.

Ingredients:

36 large raw shrimp, peeled and deveined
1 cup (1/2 -lb.) butter
3 tablespoons capers, including liquid
2 cloves garlic, minced
2 tablespoons lemon juice
1 cup (4-oz.) grated parmesan cheese

Preparation Method:

Butterfly shrimp by cutting each piece lengthwise halfway through and separating the 2 sides to form thin, flat piece of shrimp.

In 1-qt. measure place butter. Microwave at High 1 1/4 Minutes, until melted. Stir in capers, garlic and lemon juice. Pour 2/3 of butter in 12×8x2-in. dish. Arrange shrimp in sauce.

Top with cheese, then remaining butter, cover with wax paper. Microwave at High 6 to 7 Minutes, rotating dish 1/2 turn after 3 minutes, until shrimp is opaque and firm. Makes 3 to 4 serivings.