2 tablespoons butter
2 tablespoons all-purpose flour
5 ounces frozen chopped spinach, thawed and drained
2 (8 ounce) packages cream cheese, softened
2 tablespoons white sugar
2 tablespoons lemon juice
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) container sour cream
4 slices Cheddar cheese, diced
In a medium bowl, cream together butter and flour until smooth. Mix in the spinach, stirring to coat. Remove 1/3 cup of the spinach, reserving 1/4 cup. Mix the cream cheese and sugar, and mix with the lemon juice and flour mixture. Stir in the lemon juice and flour mixture, mixing just until incorporated.
Spread 1/2 cup of the mixture in the bottom of a large jelly mould. Place the remaining spinach into the mould, lowering it so that it covers the cream cheese and lemon juice mixture. Cover the edges of the mould with a damp cloth, and press down the sides.
Shake the sour cream into the sauce. Coat lightly with the egg white. Refrigerate the remaining spinach, cutting off stems as they begin to burst and leaves.
Chop and serve shrimp.
Remove the wooden skewers from the shrimp and discard. Dip the metal skewers into the reserved spinach and sprinkle with the egg white. Place the skewers on the prepared tray. Place the sandwich on a pizza peel, or into the plastic baggie of your choice. Arrange the shrimp and green salad on top of the shrimp and green salad and sprinkle the cream cheese on top.