Shrimp Florentine

• 1 lb. frozen, shelled shrimp
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 packet Butter Buds
• 3 Tbsp. flour
• 2 c. skim milk
• 1 (4 oz.) pkg. Egg Beaters
• 1/4 to 1/2 tsp. nutmeg
• 2 tsp. chopped parsley
• 2 tsp. minced onion
• 1/4 c. grated Parmesan cheese (optional)
• freshly ground pepper to taste
• salt to taste (optional)

1. Thaw shrimp.
2. Set aside to drain on paper towels. Thaw spinach.
3. Press out as much water as possible. Make a white sauce of flour, milk and Butter Buds. Stir in Egg Beaters.
4. Heat.
5. The sauce should be thick.
6. If not, thicken before proceeding.
7. Season to taste with salt and pepper.
8. Add nutmeg, parsley and onion. Stir in well-drained spinach.
9. Spray a shallow baking dish with Pam.
10. Put 3/4 of spinach mixture in the dish.
11. Arrange raw shrimp on top in a decorative pattern.
12. Garnish with remaining sauce, taking care to leave some of the shrimp exposed.
13. Sprinkle with Parmesan cheese if desired.
14. Bake in a 400u0b0 oven for about 20 minutes.
15. The sauce should be bubbling, the shrimp pink. Overcooking will make the shrimp tough.

frozen, spinach, butter, flour, milk, egg beaters, nutmeg, parsley, onion, parmesan cheese, freshly ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470716 (may not work)