Recipe Category: Seafood
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Ingredients
- 1 bag (14 ounces, or 400 g) frozen, cooked, shelled shrimp
- 2 packages (10 ounces, or 280 g each) frozen chopped spinach
- 3 tablespoons (42 g) butter
- 1 pound (455 g) mushrooms, sliced
- 1 small onion, diced
- 2 teaspoons liquid beef bouillon concentrate
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (230 g) sour cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (70 g) unsweetened flaked coconut
Method
- Preheat the oven to 350°F (180°C, or gas mark 4)
- Cook the spinach; I put mine in a glass casserole dish, cover it, and microwave it on high for 7 minutes
- Meanwhile, melt the butter in a heavy skillet over medium heat and start sauteing the mushrooms and onions
- When they’re starting to get limp, break up the frozen shrimp a bit and add them to the skillet
- When the shrimp are thawed and the onions are quite limp and translucent, scoop out the vegetables and shrimp with a slotted spoon and put them aside in a bowl
- Turn up the heat to medium high
- A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it and boil the liquid until its reduced to about one-third of its original volume
- Turn the heat back down to low, stir in the heavy cream, sour cream, and Parmesan and just heat it through (don’t let it boil)
- Stir the shrimp and vegetables back into this sauce
- Rescue your spinach from the microwave and drain it well by putting it in a strainer and pressing it with the back of a spoon to make sure all the liquid is removed
- Spray a 10-cup 2 4-L casserole dish with nonstick cooking spray and spread half of the spinach in the bottom of it
- Put half of the shrimp mixture over that
- Repeat the layers with the rest of the spinach and the rest of the sauce
- Top with the coconut and bake for 1 1/2 hours
Makes 6 servings
- Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 26 grams of protein
Full List of Seafood Recipes
Full List of Shrimp Recipes