I have not been feeling well this week, so I have been sipping on tea, eating soup, and just generally being grumpy. I think the weather change brought on my cold. It is supposed to snow 1-3 inches tonight in Raleigh, which I am finding more and more believable as the temperature drops. So Dan (my youngest) and I are curled up in bed and my big plan for the evening is to fall asleep with a book. I wanted to quickly post this recipe I made last week before the weekend. This recipe is from one of my favorite cookbooks, Crazy for Casseroles: 275 All-American Hot-Dish Classics. I altered the recipe ever so slightly. Note: If you like casseroles, this may be a good cookbook to buy. It has very few recipes with those dreaded canned soups.
SHRIMP, FETA, and SPINACH CASSEROLE
3 Tablespoons butter (or olive oil or casein-free butter substitute)
One 10 oz. package of frozen chopped spinach thawed and squeezed (OR freshly chopped spinach 1 lb fresh equals 5 oz. frozen)
A can (or a little less) of organic diced tomatoes, drained (fresh tomato would be great if in season)
1/4 lb. feta cheese (optional)
10 oz. (or at least 1/2 lb) fresh med. shrimp, peeled and deveined
1/4 cup leftover gluten free vinaigrette (lemon, garlicky, or greek vinaigrettes would work well)
salt and pepper to taste
1 garlic clove, minced
2 Tablespoons shallots, diced fine
1/4 lb. mushrooms, sliced
3-4 Tablespoons of dry white wine
DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 1 1/2 inch casserole dish. In a large skillet, melt the butter or oil over moderate heat and add the spinach, shallots, garlic, salt, and pepper. Cook for 2-3 minutes. Add the wine and cook for an additional 2-3 minutes. Put the spinach mixture into the prepared casserole dish. 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. Sprinkle with feta cheese if desired.
Bake until bubbly and cheese is slightly brown- about 25 minutes
Serves 4-6.
This recipe might be good served over Tinkyada pasta or brown rice. I am going to try that next time. Or maybe I will try my hand at gluten-free french bread and serve it with that. Yum.
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Posted on January 19th, 2008 by Natalie
Filed under: Casserole Recipes
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Looks good. I love the feta cheese and spinach combo, never thought of doing it with shrimp. Great twist!
Hope you are feeling better!
SM
Ohhhhh… Shrimp, feta, and spinach! It doesn’t get better than that! That looks so good Natalie! Your recipes are always so classic! I can’t to try this!
I hope you feel better very soon! I’m hoping we’ll get some snow too! I bet you will get more than we will, but i’m keeping my fingers crossed for us!!
-carrie
A casserole cookbook that doesn’t rely on canned soups? How unSouthern!
I may have to check that out. . . .
I sure hope you are feeling better now. It’s such a pain to be sick once you have kids. You can’t just call in sick for work and rest all day anymore.
Thanks for the cookbook recommendation. I’m going to have to take a look at that. I used to “wing-it” when it came to casseroles. As long as I had a can of “Cream of X” and a couple other things we could have dinner. Can’t really do that anymore, eh?
Get some rest and stay out of that cold.
SM- I am still under the weather. I am crossing my fingers that the boys don’t get sick.
Carrie- It is very good, esp. with a good homemade vinaigrette. I made one the night before for a different recipe and didn’t write down the recipe, but I figured you guys could have fun figuring that part out
Sally- I fell in love with that cookbook because the author has tried not to use soups and when he does he tells you that he just couldn’t get the recipe to taste as good without the condensed soup (which is helpful info for the gluten free)! It was also nominated or won (can’t remember) the James Beard Award.
Sara- Ain’t that the truth! Even with my hubby’s help there are just some things only mommies can do. And I miss those kind of easy meals too. This one is easy and naturally gluten-free, so it works
Looks wonderful! I have passed your blog on to a couple of people who have contacted me recently with small children who are gluten intolerant. One has a little girl who gets seizures if she has gluten. I know they will really love your blog!
Thanks so much for the recipe. If you know of anyone with little ones with Celiac could you send them my way? I need all the advice on how they are dealing that I can get. I am about to go crazy from sleep deprivation. I don’t know if his not sleeping is tied in with all of this gluten intolerence but would love to find out. Jacob is keeping me up at night and during the day. He never sleeps and at night he moans like he is in pain. If you have any advice I wold gladly take it!
Sara
Hello Natalie,
In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at [email protected].
I can’t wait to try this recipe out for myself.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
[email protected]
Hi there I love spinach in any recipe this shrimp looks delicious. You have a lovely blog.
I have some gluten free recipes on my blog.
Thanks Jeena
Hi Natalie,
Great recipe! We had it this evening for dinner. My husband and mother-in-law were quite impressed. I’ll definately make it again.
Also, you have one great website. I’ll definately be trying a few more recipes. I don’t have a gluten intolerance but my sister does. I have passed it along to her to look at.
Thanks for sharing.
The next day I used the left over spinach, tomatoes and feta in as part of a pot roast. I cooked the pot roast in the remaining liquid then added the spinach, tomatoes and feta to heat up. It made a great roast.