"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herbed Shrimp and Feta Casserole Recipe

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This recipe for Herbed Shrimp and Feta Casserole, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lula Langham Potter
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs
1 c. plain yogurt
1/3 lb Swiss cheese, shredded
1 tsp dried basil
4 cloves garlic, minced
1 jar mild, chunky salsa (16 oz)
1/2 lb mozzarella cheese, shredded
1 c. milk
8 oz feta cheese, crumbled
1/3 c. fresh parsley, chopped
1 tsp dried oregano
1/2 lb angel hair pasta, cooked
1 1/2 lbs peeled shrimp, uncooked

Directions:
Directions:
Preheat oven to 350. Coat bottom and sides of 8"x12" baking dish with cooking spray. In separate bowl blend eggs, milk, yogurt, feta and swiss cheese, 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.

Number Of Servings:
Number Of Servings:
12

 

 

 

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