Instructions: Steam shrimp, or cook slowly in small amount of water. Drain well and set aside. Saute mushrooms in 2 Tbsp. butter, drain and set aside. Wash spinach, cut into shreds. Lift wet spinach, dripping and place in small saucepan. Add 2 Tbsp. butter, dash of nutmeg, and cover. Cook over medium-low heat until spinach is done; drain well.

To assemble, place spinach in bottom of large casserole dish. Top with mushrooms, then shrimp. Cover all with white sauce. Top with buttered breadcrumbs. Bake at 350F, 35-45 minutes, until casserole is heated through and bubbling. Serve with rice pilaf, tossed salad, French bread.

Serves 3-4.

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