Monday, May 2, 2011

Shrimp Feta Casserole

This recipe is absolutely delicious but a bit unique. Normally I honestly probably would never have tried it but it was at a shower and of course I had to have the recipe for it-so good! I have made a few changes from the original recipe I had. I think it was the perfect additions!

Serves: 8-10

2 large eggs
5 oz. evaporated milk (original called for 1 cup)
1 cup plain yogurt
4 oz feta cheese, crumbled (original was 8 oz)
6 oz. swiss cheese, shredded (original was 1/3 lb)
1/3 cup fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
4 cloves garlic, minced

3/4 lb angel hair pasta, cooked (original was 1/2 lb)
1 jar mild, chunky salsa (16 oz)
1 lb medium shrimp, uncooked, peeled
8 oz. mozzarella cheese, shredded

Preheat oven to 350.Coat bottom and sides of a 8" X 12" baking dish with cooking spray.

In separate bowl, blend eggs, milk, yogurt, feta, and Swiss cheeses, parsley, basil, oregano, and garlic.

Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp.

Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 10 minutes before serving.

Recommendations-would highly recommend fresh shrimp that you have to peel-makes a HUGE difference!  1.5-2 lb shrimp would be a great extra addition too-we will definitely be doing that next time.

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