4 pkgs. frozen chopped spinach
1/2 c. butter
3 c. milk
1/2 c. chopped scallions
2 c. cheddar cheese, shredded
3 lbs. cooked shrimp
1/2 c. flour
1 c. dry white wine
Salt, pepper, paprika

Line two 9 inch pie plates with tin foil. Thaw and drain spinach. Spread half the spinach in each pan and top with shrimp. In saucepan melt butter, stir in flour. Then gradually add milk, wine, scallions. Cook stirring constantly, over low heat, until sauce bubbles and thickens. Add salt, pepper, and paprika to taste. Pour sauce over shrimp. Sprinkle with cheese. Bake on batch uncovered 35 minutes at 350 degrees. Freeze the second batch When frozen solid, lift from pan. Overwrap with tinfoil. When ready to bake, replace the frozen block to pie pan and bake for 1 hour at 350 degrees or until bubbly.