Shrimp Rockefeller (1968)

• 2 lbs shrimp, small, cooked
• 2 spinach packages, frozen
• 6 green onions, minced
• 1 1/2 celery stalks, chopped
• 1/2 lettuce head, chopped
• 2 tbspns parsley
• 1/2 cup bread crumbs
• 1/2 cup butter
• 1 tbspn Worcestershire sauce
• 1/4 tspn Tabasco sauce
• 1 1/2 tspns salt
• 1/2 cup buttered bread crumbs
• White sauce (ingredients below)

Heat butter, Worcestershire, salt and Tabasco in skillet.  Add spinach, lettuce, green onions, parsley and celery. Simmer for 10 minutes.  

Add unbuttered bread crumbs. Spread in buttered casserole dish or individual ramekins.  

Cover with shrimp. Pour over White Sauce. Top with buttered bread crumbs.  Bake for 20 minutes at 350 degrees. 

White Sauce

• 3 tbspns butter
• 3 tbspns flour
• 1 1/2 cup milk
• 8 tspns Parmesan cheese
• 1/4 tspn Worcestershire sauce

Melt butter, and stir in flour.  Add milk gradually, cooking until thick. Add cheese and Worcestershire, stirring until melted.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Dorothy Burleson Cowles of Los Altos, California, Kappa Alpha Theta.)