Sarasota's Shrimp Spinach Strata

Name: Sarasota's Shrimp Spinach Strata
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 8 , 8 serving(s)
Ingredients: 12 thick slices french French bread (not everyday sliced bread); 1 lb medium shrimp (shelled and tails removed); 1 (1 lb) bag frozen chopped spinach, Birds Eye; 1 (1 lb) bag frozen pepper, and onion stir fry; 1/2 cup pesto sauce (store bought); 2 cups gouda cheese (shredded, you could also used edam or monterey jack cheese); 8 large eggs, lightly beaten (don't use extra large, jumbo); 2 cups milk; 1/2 teaspoon hot sauce (to taste); 1 teaspoon dried thyme; 1 teaspoon dried oregano; salt; pepper

Submitted by SarasotaCook

"Easy! Well, this was actually a collaboration between my best friend and myself one night after working all night at the restaurant to get ready for a catering event. A couple of co workers were going to be over in the early am to help so we wanted to make something for breakfast. Now, we were staying at a friends apartment basically in the middle of no where, so not sure what he had to work with. There were eggs, a loaf of Italian bread, frozen spinach and a bag of a frozen pepper and onion mix. It was 1 am so the 7-11 provided the cheese and milk and this is what we did. Since then, I have used many different cheeses in this same recipe, many variations and combination of vegetables but this is still my favorite. And after adding it to a local cookbook some 15+ years ago, I have seen it appear in many different websites, blogs as well as many smaller local cookbooks. I guess it was a good recipe. You can use monterey jack which is what we first used, also edam, havarti, gouda and muenster or any good melting cheese. Also I try to use fresh onions and peppers, but since this was the original recipe we made, I thought I would share for those who don't always have access to fresh bell peppers year round. So I hope you enjoy!"

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Ready In:: 8hrs 45mins
Ingredients:: 13
Serves:: 8

ingredients

12 thick slices french French bread (not everyday sliced bread)
1 lb medium shrimp (shelled and tails removed)
1 (1 lb) bag frozen chopped spinach, Birds Eye
1 (1 lb) bag frozen pepper, and onion stir fry
¹⁄₂ cup pesto sauce (store bought)
2 cups gouda cheese (shredded, you could also used edam or monterey jack cheese)
8 large eggs, lightly beaten (don't use extra large, jumbo)
2 cups milk
¹⁄₂ teaspoon hot sauce (to taste)
1 teaspoon dried thyme
1 teaspoon dried oregano
salt
pepper

directions

NOTE: Back when we first made this there were not bags of frozen vegetables but just boxes. I usually use fresh, but the bags that are available today, listed below, is the equivalent of what we originally used.
Casserole -- Spray a 13x9 casserole dish with Pam or a non stick spray. Line the bottom of the casserole dish with the bread slices. Tear up or cut any remaining slices in small bits and pieces to fill in any holes. Be sure to cover the entire bottom of the casserole pan.
Layers -- Spread the pesto sauce (I used Classico, but there are many good brands available or better yet, make your own) over the bread slices and sprinkle with 1 cup of the cheese. Top with the shrimp, then the spinach, and then the entire package of the pepper and onion stir fry mix. Finish off by topping with the remaining cheese.
Egg Mixture -- I a medium size bowl, add the eggs and beat well, mix in the thyme, oregano, milk, hot sauce, salt and pepper and pour the mixture over the casserole. Cover with plastic wrap and refrigerate all day at least 8 hours or overnight which is even better.
Bake -- Heat oven to 350, uncover and bake 45 minutes and when you stick a knife in the center the eggs are set and the knife will come out clean the dish is done. Remove from the oven and let set 15 minutes before cutting.
Serve -- Just cut into squares and enjoy. A nice side salad is perfect with this dish.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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