SHRIMP AND SPINACH CASSEROLE WITH FETA

SHRIMP AND SPINACH CASSEROLE WITH FETA image

Yield 6-8 people

Number Of Ingredients 13

Previous Next

1 lb. frozen shrimp, thawed, shelled
6 cloves garlic, minced
2 tsp finely grated zest and 3 T juice from 1 lemon
5 T olive oil, plus more for pan
salt and black pepper
1 medium onion, finely chopped
1/4 tsp crushed red pepper
3 T flour
1/2 Cup dry white wine
1 1/2 cup chicken broth
2 Cups crumbled feta cheese ( I use less)
8 oz. orzo
2 10 oz. packages frozen chopped spinach, cooked and drained

Steps:

In medium bowl, toss shrimp, 2 teaspoons minced garlic, lemon zest and 1 T juice, 1 T oil, and 1/4 teaspoon each of salt and black pepper to coat; cover and refrigerate. In large saucepan over medium heat, heat 3 T oil until shimmering. Add onion, stir and cook until softened, about 4 minutes. Add remaining garlic, red pepper, and flour, and cook, stirring constantly, about 1 1/2 minutes. Whisk in wine and broth and continue to cook, whisking constantly, until sauce thickens, about 3 1/2 minutes. Add 3/4 teaspoon salt, black pepper to taste, remaining 2 T lemon juice, and half of the feta. Stir sauce to mix and set aside. Meanwhile, cook orzo according to package directions. Drain, toss with remaining 1 T oil, and spread evenly in baking dish. Wring liquid from spinach, mix thoroughly with wine sauce, and spread evenly over orzo in baking dish. Place shrimp in a single layer over spinach mixture and sprinkle with remaining feta. Bake at 450 until the shrimp are pink, the feta slightly melted, and the casserole is bubbling around the edges, about 25 minutes. Serve at once.