SCAMPI ROCKEFELLER

Serves 2

• 1/2 pound large uncooked shrimp, shelled, de-veined

• 1 tablespoon olive oil

• 6 large garlic cloves, chopped

• 1 bunch green onions, chopped

• 1/2 10-ounce package ready-to use fresh spinach
  leaves, stemmed if desired

• 1 bunch basil leaves, coarsely chopped

• 2 tablespoons grated Romano cheese

• 1/2 teaspoon hot pepper sauce (such as Tabasco)

• 1/2 teaspoon (or more) white wine vinegar

• 3 tablespoons Pernod or other anise-flavored
  liqueur

Preheat oven to 450°F. Lightly oil 9-inch glass pie
plate. Arrange shrimp in prepared plate. Season
shrimp lightly with salt and pepper.
Heat oil in heavy medium skillet over medium-high
heat. Add garlic and green onions and sauté until
softened, about 2 minutes. Add spinach to skillet.
Cover and cook until spinach is tender and wilted,
stirring occasionally, about 4 minutes. Mix in
basil, cheese, hot pepper sauce and vinegar. Season
with salt and pepper. Remove from heat; mix in
Pernod. Spoon spinach mixture evenly over shrimp.
Bake until shrimp are just cooked through,
approximately 8 minutes.

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