As promised, I’m bringing you the recipe for the Shrimpies Casserole. Tuesday, we hung out again with Webster, his gf, Webby (aka Webster 2), and a newcomer, Weebay:
Sea lions were frolicking in the distance. I have to assume that these guys would relish the chance to get in on some Shrimpies Casserole. This is a favorite go-to for us, and uses the same spices you’ll be buying for your pumpkin pie soon. Buy the bagged frozen shrimp when it’s on sale and you’re good to go.
Adapted from Gourmet’s Greek Spiced Baked Shrimp
extra-virgin olive oil
5 shakes hot red-pepper flakes
4 shakes ground cinnamon
2 shakes ground allspice
3 garlic cloves, chopped
1 medium onion, chopped
3 small zucchinis, chopped
1 (28-ounce) can diced tomatoes in juice
1 pound frozen shrimp (peeled and deveined)
6 oz. crumbled goat cheese
1 cup dry quinoa or couscous
Heat the oil in a saucepan over low-medium heat. Add the garlic and cook just until it’s starting to brown, then add the onions. (Tip: If my garlic is starting to cook too fast and I don’t want to add more oil, I’ll throw in a little water to slow the cooking). Cook on medium heat for about 2 minutes, then add all the spices. Continue cooking for 2 minutes more, then add the zucchini. It will start to smell flavorful.
Cook the zucchini mixture until onions are getting translucent and zucchini is softening (3 or 4 minutes). Next, pour in your canned tomatoes with the juices and mix it all up. At this time, go ahead and preheat the oven to 375 degrees F. Let the mixture simmer on the stove for 15-20 minutes as it thickens, stirring occasionally as you remember.
While your mixture is cooking, defrost your shrimp and peel them if necessary. Our still had the tails, which is fine.
Add your shrimp, take the saucepan off the heat and mix it all together. Pour into a baking dish and add your cheese.
Bake for 30-40 minutes in the oven or until shrimp is cooked through and cheese is browned and bubbly. While it’s baking, grab your quinoa or couscous and prepare according to package instructions.
To serve, top quinoa with shrimp mixture. Enjoy!