Shrimp and Rice Casserole


2 cups cooked white rice
2 tsp. dill seed
salt to taste
1 cup creme fraiche
1/ 3 cup crumbled feta cheese
1 10-oz. package frozen. spinach, thawed
3/4 lb. to 1 lb. shrimp meat, fresh or frozen
1 large ripe tomato, sliced thin and moisture pressed out
(Parmesan cheese, optional)


Preheat oven to 400 degrees. Precook the rice and stir the dill seed into it. Salt the rice to taste. Into an oiled casserole, put 1/2 the rice, top with 1/2 the shrimp, then 1/2 the thawed spinach from which you have squeezed all excess moisture. Spread 1/2 the creme fraiche over the spinach and top with 1/2 the feta cheese. Repeat the above layers. Arrange thinly sliced tomatoes over the top of the casserole. Cover casserole and put in the hot oven for 25-35 minutes or until bubbling. For a nice touch, sprinkle Parmesan over the tomatoes and run the casserole under the broiler until the cheese browns. Serve.

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