Ingredients
2 pkgs. (10 oz. each) frozen chopped spinach
1/4 Cup butter
1 Onion sliced in half moons
1- 2# Bag frozen Shrimp (I use the medium size usually about 60 to a bag)
1/4 Cup Lime Juice
1 1/2 Cups Heavy Cream
1 1/2 Cups Sour Cream
1 Cup Parmesan Cheese
Preparation
Preheat oven to 350 degree F. Cook spinich and put in colander and drain completely. Peel shrimp and set aside. Heat butter in heavy skillet over medium heat and add mushrooms and onions. When veggies are getting limp, add shrimp and lime juice and turn shrimp frequently to cook through. Turn burner to low and add cream, sour cream and parmesan cheese. Just mix thoroughly. Spray a 10-Cup casserole with nonstick cooking spray and spread half of the spinich in the bottom. Put half of the shrimp mixture on top. Repeat layering. Sprinkle top with additional parmesan cheese.Bake covered for 1 1/2 hours.
