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Shrimp And Spinach Casserole
Filed under: Breakfast - Souffle, Brunch, Dinner, Lunch, Main Dish, Main Dish - Casseroles, Nuts - Pistachios, Seafood - Shrimp, Vegetables - Spinach.
This is similar to a souffle and meant to be served as a main dish. It pairs well with a garden salad dressed with an herbed vinaigrette and a loaf of warm, crusty bread. A crisp, chilled white wine or fresh brewed iced tea make a great accompaniment.
1/2cup frozen chopped onions, thawed and squeezed dry
10 oz frozen chopped spinach, thawed and squeezed dry
1 lb medium-sized shrimp, cleaned, deveined, shell and tail removed, cut into thirds
3/4 cup mayonnaise
1/4 grated Parmesan cheese
1 tbsp lemon juice
3 egg whites
1/8 tsp pepper
1/2 tsp salt
Non-stick cooking spray or vegetable oil
Heat oven to 375F.
Coat four 12oz. gratin (or other individual serving) dishes with spray or veg oil. Combine everything except egg whites and salt in a mixing bowl. Set aside. Put egg whites and salt in a separate bowl and whisk until stiff peaks form. Gently fold shrimp mixture into the egg whites. Spoon into gratin dishes.
Bake at 375F for about 15 minutes. Each dish will be browned on top and puffed.
Yield: 4 servings
Prep Time: 1/2 hour
Cook Time: 15 minutes
Other recipes by College Club:
Ceviche Acapulco Style
Tuscan Style Steak With Arugula And Parmesan