2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese


Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your 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 veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner 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 oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner 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.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole 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.

Bake for 1-1/2 hours.

6 servings.


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