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Sherried Shrimp Rockefeller Recipe

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 12x8x2-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.

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