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Shrimp Rockefeller

Microwaverina's picture
  Cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sherry 2 Tablespoon
  Milk 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Raw medium shrimp 1 Pound, deveined, shelled
  Butter/Margarine 1 Tablespoon
  Dry seasoned bread crumbs 3 Tablespoon
  Dried parsley flakes 2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Frozen chopped spinach 20 Ounce (Two 10 Ounce Each Packages)

In medium bowl mix soup, cheese, mushrooms, sherry, milk, salt and pepper.
Stir in shrimp.
Pour into 1 1/2-qt foil-lined casserole.
Freeze until firm.
Remove with foil from casserole.
Wrap, label and freeze no longer than 2 months.
To serve, place butter in small bowl.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in bread crumbs, parsley flakes and paprika.
Set aside.
Place two spinach packages in oven.
Microwave at High 5 to 8 minutes, or until warm, rearranging after half the time.
Drain, pressing to remove all liquid.
Set aside.
Unwrap shrimp mixture and place in medium bowl.
Cover with wax paper.
Microwave at 50% (Medium) 8 to 11 minutes, or until defrosted, stirring gently with fork to break apart as soon as possible, then stirring 3 or 4 times more during cooking.
(Mixture is cool and shrimp remains icy.) Spread spinach in 1 1/2-qt casserole.
Spoon shrimp mixture evenly over spinach.
Cover with wax paper.
Microwave at High 3 minutes.
Gently rearrange shrimp; re-cover.
Reduce power to 70% (Medium-High).
Microwave 9 to 12 minutes, or until shrimp are opaque and casserole is heated, gently rearranging shrimp 2 or 3 times during cooking.
Sprinkle with seasoned bread crumbs; cover.
Let stand 3 to 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
9 Minutes
Cook Time: 
12 Minutes
Ready In: 
21 Minutes

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Shrimp Rockefeller Recipe