Shrimp and Spinach Casserole

"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.""
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
9
Yields:
1 casserole
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. talldoc
    This was very good. I used salad shrimp so I didn't chop the shrimp. I didn't have any plain bread crumbs so I used seasoned crumbs. Will definitely make again.
     
  2. ChoCho
    Yum! I chopped fresh spinach, onions, and eggplant to this. Used panko in place of breadcrumbs and added seasonings for a little more flavor. I also reduced the milk as I'm not a huge fan. It turned out delicious and healthy too! Thanks for an excellent meal idea!
     
  3. *Parsley*
    I really loved this! It's so quick to put together. The casserole came out moist, cheesey and somehwat "custardy" but not too much. I had small/medium shrimp, so I didn't chop them. I just added a little garlic, but otherwise stuck with the ingredients as listed. Thanx for a great new way to use shrimp!
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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