Easy shrimp and rice bake casserole from Gluten-Free Goddess Karina.
Easy, Tasty, Cheesy Shrimp, Spinach and Rice Bake
This is one of those way too easy recipes I'll share with you anyway- just because. Just because you might find yourself (as a certain individual did, last night) cranky and hungry- with nothing planned for dinner- poking around the numbing depths of a freezer rooting for sustenance. And there you find it. Inspiration. Shrimp. And spinach.
Karina's Garlicky Shrimp and Spinach Bake Recipe
Recipe posted October 2006.
I don't often use frozen vegetables. But something I always keep on hand? Frozen spinach. And frozen cooked shrimp. That way I always have a Plan B for supper.
A splash of extra virgin olive oil
2 heaping cups frozen shelled wild caught shrimp (not farmed, if possible)
5 cloves garlic, chopped
2 tablespoons chopped fresh basil or parsley
A splash of golden balsamic vinegar
2 cups cooked long grain brown rice
1 16-oz bag chopped frozen spinach, thawed, drained
A handful of organic sweet grape tomatoes, halved
A pinch of nutmeg and Old Bay Seasoning, to taste
Sea salt and freshly ground pepper, to taste
6 oz. garlic and herb marinated mozzarella, sliced
Preheat the oven to 350ºF.
In a large skillet, heat a little olive oil over medium heat and toss in the shrimp and garlic; stir for a minute or two just to defrost and firm up the little pink gems. Drizzle a little balsamic vinegar in the pan; shake a moment and remove from heat.
In a casserole or baking dish make a layer of brown rice in the bottom of the dish. Scatter all of the chopped spinach over the top. Season the spinach with nutmeg and Old Bay Seasoning; sea salt and pepper. Toss in half of the grape tomatoes.
Layer in half of the mozzarella. Pour the shrimp into the casserole and distribute evenly. Use every last drop of garlicky oil.
Add the rest of the tomatoes. Top with the remaining mozzarella.
Cover and bake for about 25 to 35 minutes, till heated through.
Serves 3 to 4 depending upon appetites.
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