Shrimp Rockefeller - Acadiana's Multi-Media News Station

Ingredients:

• 1/2 lb. butter
• 1 stalk finely chopped celery
• 2 bunches green onions finely chopped
• 1 bunch of parsley finely chopped
• 1 1/2 oz. Worcestershire sauce
• 1 teaspoon Tabasco
• 4 oz. Herbsaint
• 3 cups cooked spinach
• 10 oz. bread crumbs
• 48 med. shrimp (cleaned)
• 2 teaspoons Emeril's Bayou Blast
• 24 garlic toast points
• 2 oz. Asiago or Romano cheese

Instructions:

• In a large skillet, melt butter
• Add celery, green onions and parsley
• Saute' 5 minutes
• Add Worcestershire sauce, Tabasco and Herbsaint
• Cook over medium heat for 10 minutes
• Add cooked spinach and bread crumbs then cook an additional 5 minutes
• In a separate pan, saute' seasoned shrimp until they turn pink (2 minutes)
• Place toasted garlic bread slices on cookie sheet
• Put 2 shrimp on each
• Put 1 tablespoon of spinach mixture on top of shrimp
• Sprinkle with cheese
• Bake at 350 degrees for 2 - 3 minutes to lightly melt cheese
• Serve hot (Makes 24 appetizers)