Best Shrimp And Spinach Casserole Recipes

SHRIMP AND SPINACH CASSEROLE

Shrimp and Spinach Casserole image

This a quick and easy, but elegant, meal for working couples. If you like quiches, you'll probably like this dish. The original recipe (pre-tweaking) came from Wellspring Classics' "Shellfish Recipes."

Provided by Bone Man

Categories One Dish Meal

Time 1h5m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces raw shrimp (peeled, deveined, de-tailed and, chopped)
2 eggs, slightly beaten
10 ounces frozen spinach, chopped
1 cup sharp cheddar cheese, shredded
1/2 cup scallion, finely chopped
2 cups whole milk
1/2 teaspoon dried thyme
3/4 cup unseasoned breadcrumbs
1 tablespoon butter, melted

Steps:

Preheat the oven to 375 degrees F.
Squeeze all water from the spinach.
Combine all ingredients, except bread crumbs and butter, in a bowl and stir carefully.
In a casserole dish that has been sprayed with PAM, pour in the mix.
Mix the bread crumbs with the melted butter and sprinkle them on top of the casserole.
Bake for 45 minutes or until the casserole is firm.
A substitution of 1 tablespoon of chopped fresh thyme for the dried thyme will make this dish slightly better.

SHRIMP AND SPINACH CASSEROLE WITH FETA

SHRIMP AND SPINACH CASSEROLE WITH FETA image

Categories Shellfish Bake

Yield 6-8 people

Number Of Ingredients 13

Ingredients

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.

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