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#10968
SHRIMP AND RICE CASSEROLE
Ingredients
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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)
Procedure
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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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