Shrimp And Spinach Casserole With Feta Recipes

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Steps:

• In medium bowl, toss shrimp, 2 teaspoons minced garlic, lemon zest and 1 T juice, 1 T oil, and 1/4 teaspoon each of salt and black pepper to coat; cover and refrigerate. In large saucepan over medium heat, heat 3 T oil until shimmering. Add onion, stir and cook until softened, about 4 minutes. Add remaining garlic, red pepper, and flour, and cook, stirring constantly, about 1 1/2 minutes. Whisk in wine and broth and continue to cook, whisking constantly, until sauce thickens, about 3 1/2 minutes. Add 3/4 teaspoon salt, black pepper to taste, remaining 2 T lemon juice, and half of the feta. Stir sauce to mix and set aside. Meanwhile, cook orzo according to package directions. Drain, toss with remaining 1 T oil, and spread evenly in baking dish. Wring liquid from spinach, mix thoroughly with wine sauce, and spread evenly over orzo in baking dish. Place shrimp in a single layer over spinach mixture and sprinkle with remaining feta. Bake at 450 until the shrimp are pink, the feta slightly melted, and the casserole is bubbling around the edges, about 25 minutes. Serve at once.

Steps:

• Set oven to 350 degrees.
• Butter an 8" x 12" baking dish.
• In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
• Spread half the pasta over bottom of baking dish.
• Cover with salsa.
• Add half the shrimp.
• Spread remaining pasta over shrimp.
• Pour and spread egg mixture over pasta.
• Add remaining shrimp; top with mozzarella cheese.
• Bake 30 minutes.
• Remove from oven, and let stand 20 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Squeeze all water from the spinach.
• Combine all ingredients, except bread crumbs and butter, in a bowl and stir carefully.
• In a casserole dish that has been sprayed with PAM, pour in the mix.
• Mix the bread crumbs with the melted butter and sprinkle them on top of the casserole.
• Bake for 45 minutes or until the casserole is firm.
• A substitution of 1 tablespoon of chopped fresh thyme for the dried thyme will make this dish slightly better.

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.