Spinach and prawns casserole

Name: Spinach and prawns casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g ready-to-cook frozen icy sea shrimps (without head and shell); 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 1 kg Frozen leaf spinach; 200 g Whipped cream; 4 Eggs (Gr. M); 100 g Double cream cheese; 7-10 Tbsp salt, pepper; 100 g Hard cheese (e.g. Comté)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Contains a lot of satiating protein - ideal for a low-carbohydrate diet

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g ready-to-cook frozen icy sea shrimps (without head and shell)
1 Onion
1 Garlic clove
1 TABLESPOON Oil
1 kg Frozen leaf spinach
200 g Whipped cream
4 Eggs (Gr. M)
100 g Double cream cheese
7-10 Tbsp salt, pepper
100 g Hard cheese (e.g. Comté)

Directions

1
Rinse the prawns, defrost and pat dry. Peel onion and garlic. Dice onion, chop garlic. Heat 1 tablespoon of oil in a wide pot with lid. Fry onion and garlic in it.
2
Add spinach and about 4 tbsp. water. Bring to the boil, cover and defrost according to instructions on the packet. Put spinach in a sieve, squeeze out and drain well.
3
Stir cream, eggs and cream cheese until smooth. Season vigorously with salt and pepper. Mix the icing and spinach and distribute in a casserole dish. Grate half of the cheese directly on top. Place the prawns on top and the rest of the cheese on top. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 30 minutes until the mixture has set.