Shrimp Rockefeller

2 tbsp butter

1/2 tsp celery seed

1/2 tsp Worcestershire sauce

1/4 tsp salt

2 tbsp sliced green onion with tos

1 small clove garlic, minced

1 (10 oz) pkg frozen chopped spinach, thawed

1/2 cup light cream

1/2 cup chopped lettuce

1 beaten egg

4 oz fresh or frozen cooked shrimp

1 tbsp butter, melted

2 tbsp grated Parmesan cheese

In a medium saucepan, combine the 2 tbsp butter, celery seed, Worcestershire Sauce

and salt. Stir in the green onion and garlic. Cook, covered 2-3 minutes. Drain the spinach thoroughly;

stir into mixture in saucepan with lettuce, cream, and beaten egg. Cook and stir until mixture

just begins to bubble. Divide half the shrimp between two 8 ounce individual casseroles or baking shells.

Divide hot spinach mixture between the casseroles; top with remianing shrimp. Combine the bread

crumbs, cheese and the melted butter; sprinkle evenly over the casseroles. Bake, uncovered in a preheated

375 degree oven for 15 minutes. Makes 2 servings