Title: Soverign Restaurant's Shrimp Anderson
Categories: Main dish, Seafood, Shrimp
Yield: 4 Servings

20 oz Frozen leaf spinach, thawed
2 tb Butter
24 lg Shrimp, peeled & deveined
4 Shallots
1/2 Lemon juice or more
1 fl White Wine (splash)
8 Black Olives,
-pitted/sliced
8 Green Olives,
-pitted/sliced
4 oz Swiss Cheese, grated
4 oz Blue Cheese, grated
1 ds Garlic Salt to taste
1 ds Salt/Pepper to taste

Saute the spinach with butter, galic salt, salt and pepper. Place in an au
gratin platter and hold warm. In a second skillet, saute the shrimp with
salt, pepper, butter and shallots until lightly done. Add a little lemon
juice and white wine. Place sauteed shrimp on top of spinach, sprinkle
with olives and mixed cheeses and bake in a 375-degree oven for 5 minutes.
Serve hot with rice or boiled potatoes.

From "Florida's Historic Restaurants" by Dawn O'Brien & Becky Roper Matkov
Copyright 1987
Posted to MC-Recipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:29:03 -0500 (EST)

From: Bill Camarota