Friday, August 12, 2011

What's For Dinner? Shrimp & Spinach Casserole, Of Course!

When you have had a busy day, a fussy baby, or a cranky toddler the thought of having to cook dinner can be overwhelming. To ease that pain I am going to share with you a very simple but delicious recipe made with ingredients that you can keep on hand in your refrigerator and freezer. I first enjoyed this Shrimp & Spinach Casserole in l989 at a beach-front home in Wrightsville Beach, North Carolina. I asked the hostess for her recipe which she generously shared, but I have no idea where it originated. Shrimp & Spinach Casserole:Serves 4 - 6.Preheat oven to 325 degrees. 1/2 pound shrimp, cleaned, deveined and cut into pieces. 1 package frozen, chopped spinach, thawed. 1 cup sharp American Cheese, shredded. 1/2 cup finely cut green onions including green tops. 2 cups milk. 2 eggs slightly beaten. 1/2 teaspoon Thyme. Clean and cut shrimp into bite-size pieces. Combine eggs and milk. Press all the water out of the spinach. Combine spinach with the remaining ingredients. Pour into a shallow baking dish which has been lightly sprayed with PAM and bake 45 minutes or until firm. With some crusty bread and a salad you will serve a great meal. Enjoy!

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