G/F - Shrimp, Feta and Spinach Casserole
- Number of Servings: 5
Ingredients
3 T butter (or olive oil)10 oz frozen chopped spinach-thawed and squeezed (or freshly chopped spinach - 1 lb = 5oz frozen)1 can diced tomatoes, drained (fresh tomato would be great if in season)1/4 lb Feta Cheese (optional)10 oz. fresh med. shhrimp, peeled and deveined1/4 cup leftover g/f vinaigrette (lemon, garlic or greek)Salt & Pepper1 Garlic clove, minced2 T shallots, diced1/4 lb mushrooms, sliced3-4 T dry white wine
1. Preheat over to 350 degrees
2. Grease a 1 1/2 inch casserole dish.
3. In a large skillet, melt the butter or oil over moderate heat and add the spinach, shallots, garlic, salt and pepper. Cook 2-3 minutes.
4. Add the wine and cood for an additional 2-3 minutes.
5. Put the spinach mixture into the casserole dish.
6. Layer the mushrooms over the spinach and then layer the diced tomatoes over them. Place the shrimp on top and layer the vinaigrette over the top.
7. Sprinkle with feta cheese and serve over rice or pasta if desired.
8. Bake until bubbly and cheese is slightly brown ~25 minutes
Number of Servings: 5
Recipe submitted by SparkPeople user MICHCAT17.
2. Grease a 1 1/2 inch casserole dish.
3. In a large skillet, melt the butter or oil over moderate heat and add the spinach, shallots, garlic, salt and pepper. Cook 2-3 minutes.
4. Add the wine and cood for an additional 2-3 minutes.
5. Put the spinach mixture into the casserole dish.
6. Layer the mushrooms over the spinach and then layer the diced tomatoes over them. Place the shrimp on top and layer the vinaigrette over the top.
7. Sprinkle with feta cheese and serve over rice or pasta if desired.
8. Bake until bubbly and cheese is slightly brown ~25 minutes
Number of Servings: 5
Recipe submitted by SparkPeople user MICHCAT17.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 13.9 g
- Cholesterol: 102.5 mg
- Sodium: 499.7 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.3 g
- Protein: 16.0 g
Member Reviews