It's missing the bacon, but sounds good anyway...

Rockefeller Shrimp
makes 4 servings

This is a nice dish for a light lunch or dinner. It can be prepared in advance and heated at the last minute.

1/4 cup butter
1 tsp celery seed
1 tsp Worcestershire
dash salt
1 cup chopped lettuce
1/4 cup minced green onion
1 clove garlic, minced
20 ounces frozen chopped spinach, thawed (2 large bags)
1 cup light cream
1 beaten egg
12 ounces shrimp

2 Tbsp butter
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Melt butter. Stir in celery seed, Worcestershire, salt, lettuce, onion, and garlic. Cook a few minutes to soften onion and garlic. Stir in spinach, cream and egg. Melt the 2 Tbsp butter and stir in bread crumbs and Parmesan cheese. Divide the spinach mixture into twelve parts.

In four greased ramekins, place one twelfth of the spinach evenly across the bottom. Place a layer of shrimp,
another layer of spinach, a layer of shrimp and a final layer of spinach.

Top with crumbs and bake at 375 until heated through, about 15 minutes.

Pop these out over a bed of rice and serve with this sauce:

Mornay Sauce
Makes about 2 1/4 cups

Mornay is simply a traditional Bechamel sauce with the addition of shredded grated cheese. It is most commonly used with seafood, but works well with a range of vegetables. Try it with grilled or steamed zucchini or summer squash. You can use it to make any sort of gratiné dish by reserving half of the cheese out of the sauce to sprinkle over the top.

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk, heated to boiling
1/2 cup Gruyeré cheese, grated or shredded
Dash of nutmeg
Salt and pepper, to taste
Dash of cayenne pepper

Melt butter in a heavy-bottom saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. (The mixture should get foamy or frothy but NOT BROWN).

At this point add the heated milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium-high heat. The Béchamel is now ready.

Remove from heat, add cheese and stir until incorporated completely. Add cayenne.