Shrimp Florentine

4 (10 ounce) packages frozen chopped spinach
3 pounds medium-size shrimp, cooked, shelled and de-veined
1/4 cup butter
1 cup flour
3 cups skim or regular milk
1 cup dry white wine
1/2 cup chopped scallions
Salt and pepper, to taste
Paprika
2 cups grated Cheddar cheese

Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9-inch ovenproof dish and top with shrimp.

In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions. Cook, stirring constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35 minutes, or until bubbly.

Serve with steamed rice.