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Print this Recipe    Shrimp Rice

Greek Shrimp and Rice Casserole
Serves 4

2 cups cooked white rice
2 tsp dill seed
salt to taste
1 cup creme fraiche
1/3 cup crumbled feta cheese
10-oz package frozen spinach, thawed
3/4 to 1 lb shrimp, 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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