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Shrimp and Spinach Gratin
This recipe is one I created when I could not find the main ingredient for a main dish I planed. I had most of the other ingredients so I improvised, changed a bit of this and substituted a bit of that.... The result was this delicious casserole. It's a one dish meal and very easy to prepare. If you like spicier food, add some crushed red pepper flakes to the spinach and/or the cheese layers. I call for Italian seasoning but you can substitute a blend of basil, oregano, marjoram, thyme, and rosemary. The amount of Italian seasoning you use will vary depending on potency of the herbs. Ingredients
- 2 lb Shrimp (41-50 count), peeled and deveined
- 1 lb Package frozen spinach, thawed and water squeezed out
- 1 lb White mushrooms, sliced
- 2-3 Medium tomatoes, sliced
- 6 Green onions, white and green parts, thinly sliced
- 8 oz Shredded Italian cheese (I use a blend of Mozzarella, Provolone, & Asiago)
- 3 TB Butter
- 1 Tb Olive oil
- 5 Cloves garlic, minced
- 6 ts (2 TB) Italian seasoning (split)
- 1 Lemon, cut in half
- Salt & fresh ground black pepper
Directions
- Preheat the oven to 350ºF
- Lightly butter an 8âx11â baking dish
- Melt butter and mix in ½ ts fresh ground black pepper and 2 ts Italian seasoning
- Mix the butter and seasonings into the spinach and place the spinach in an even layer in the bottom of the baking dish
- Sauté the mushrooms and garlic in the olive oil until the mushrooms give up their liquid and most of the liquid evaporates
- Layer the remaining ingredients over the spinach in the following order: mushrooms, ¼ of the cheese, green onions, ½ of the shrimp (sprinkle with 2 ts Italian seasoning, salt and black pepper, and juice from ½ of the lemon), a single layer of tomatoes, ¼ of the cheese, the remaining shrimp (sprinkle with 2 ts Italian seasoning, salt and black pepper, and juice from ½ of the lemon), top with the remaining half of the cheese.
- Bake @ 350ºF for 40 minutes and serve hot.
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