1/4 c. mayonnaise
1/4 c. flour
3/4 c. milk
1/2 c. grated Parmesan cheese
1/4 c. white wine
1 c. chopped spinach
1 (4 1/2 oz.) can shrimp, rinsed, drained & finely chopped
5 egg yolks
5 egg whites

In saucepan and melt butter. Blend in flour. Add milk. Cook and stir until bubbly. Remove from heat. Stir in cheese and wine. Fold in spinach and shrimp. Beat yolks until thick and lemon colored. Stir in shrimp mixture. Wash beaters and beat egg whites to stiff peaks in large mixing bowl. Gradually fold egg whites into shrimp mixture. Turn mixture into ungreased 1 1/2 quart souffle dish. Bake at 325 degrees for 50 to 55 minutes. Serve immediately. Serves 4 to 6.