Baked Stuffed Shrimp Caserole

I was too lazy to attempt a trip to the grocery store today, so I had to go with items that were on hand. I like to make sure to include some sort of vegetable - Things are reversed in my house, I have to convince mom to eat her veggies (I've even threatened to take away her dessert before unless she ate them). There are only a few veggies she will eat, spinach is one of those that she'll eat if its mixed up with other things... and its one I always try to have on hand in frozen form. So, here's a twist on a baked stuffed shrimp that had both fruits and veggies in the stuffing. It was quite tasty, and definitely one I'll make again.


1 pound large raw shrimp, shelled and deveined
1 tablespoon extra virgin olive oil
3-4 green onions, chopped
2 garlic clove, minced
6 ounces of frozen, chopped spinach
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup dried cranberries, coarsely chopped
2 tablespoons lemon juice
2 tablespoon unsalted butter, melted
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/8 teaspoon freshly grated nutmeg
Instructions:
Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F.

Arrange shrimp on the bottom of the baking pan. Making sure to not overlap.

Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic and cook until golden. Add the spinach and cook until the spinach is warmed through. Add the breadcrumbs, Parmesan cheese, dried cranberries, lemon juice, butter, salt and black pepper to taste. Stir to combine.

Cool slightly and then layer evenly over the shrimp. Cook for 12-15 minutes, until shrimp are cooked through and topping is starting to brown.

Serve with garlic pasta.