Best 5 Sarasotas Spinach And Shrimp Strata Recipes
Looking for a delectable brunch or lunch dish that's easy to prepare and bursting with flavor? Look no further than Sarasota's Spinach and Shrimp Strata, a culinary delight that combines the vibrant flavors of spinach, succulent shrimp, and fluffy bread. This savory casserole is not only a taste sensation but also a visual masterpiece, with layers of golden-brown bread, tender spinach, and plump shrimp peeking through.
The recipe offers a step-by-step guide, ensuring that even novice cooks can create this delightful dish with ease. Discover the secrets to making a perfect strata, from preparing the ingredients to assembling and baking the casserole. Explore variations of the recipe, including a vegetarian option for those who prefer a meatless meal.
In addition to the main recipe, the article delves into a collection of other delectable strata recipes, each with its own unique flavor profile. From a hearty sausage and mushroom strata to a cheesy broccoli and bacon strata, there's a recipe for every palate.
Whether you're hosting a brunch party or simply looking for a delicious and satisfying meal, Sarasota's Spinach and Shrimp Strata is sure to impress. With its combination of fresh ingredients and simple preparation, this dish is a culinary gem that will leave you craving for more.
SARASOTA'S SHRIMP SPINACH STRATA
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!
Provided by SarasotaCook
Categories Main Dish Casseroles
Time 8h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 588, Fat 11.5, SaturatedFat 4.3, Cholesterol 266.2, Sodium 976.3, Carbohydrate 96.8, Fiber 18.4, Sugar 3.4, Protein 35.3
SARASOTA'S SPINACH AND SHRIMP STRATA
Another recipe out of the archives - no idea where this came from. I often found recipes in the paper, magazines, small book and changed them up and then wrote them on my index card and filed them. Well where ever it originated ... it is a great simple recipe. It is so easy, the only down fall is it has to set over night or all day before baking and then it takes almost a hour to bake. But it is well worth it. I made this a few weeks ago for a friend. Put it together in the am, dropped it off and told her to bake at 350 for 40 -50 minutes. She absolutely loved it and has made it again already.
Provided by SarasotaCook
Categories Spinach
Time 8h40m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Base -- Spray a 13x9" pan with Pam or a non stick spray. Arrange the slices of bread on the bottom, and make sure to cover the entire bottom. Cut smaller pieces to fill in the empty spaces.
- Strata -- Spread the pesto over the bread making sure to coat everything, and then cover with 1/2 the cheese, 1 cup. Layer with the shrimp, spinach, red peppers, onion and finish with the remaining 1 cup of the cheese.
- Egg -- Mix the eggs, milk, salt and pepper well and pour over the casserole. Cover with plastic wrap or foil and refrigerate over night. Eight (8) hours is required, but don't let it cover over 12 hours.
- Bake -- Remove from the refrigerator and let it warm up a bit so It isn't ice cold. Cover with foil if not already and bake in a 350 degree oven, middle rack for 30 minutes. Remove and arrange the tomatoes slices on the casserole and continue to bake covered for another 15-20 minutes (45 min) is the right time for my oven, but just check by inserting a knife in the center. When it comes out clean it is done.
- If you want - you can put the dish under the broiler for just 3-4 minutes to broil the tomatoes, but I don't mind if they aren't browned. It is a nice texture to me to have the fresh tomatoes on the top.
- Serve -- Make sure to let the strata set 15 minutes before serving. ENJOY!
- Prep time includes the overnight rest.
SPINACH AND CHEESE STRATA
Categories Cheese Egg Leafy Green Mustard Breakfast Brunch Bake Vegetarian Parmesan Spinach Winter Gourmet New Year's Day
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
- Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
- Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
- Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
SAUTEED SHRIMP WITH SPINACH
Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.
Provided by adrian
Categories Main Dish Recipes Stir-Fry Shrimp
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
- Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g
RITA'S SPINACH CASSEROLE
This is a quick and delicious way to get kids to eat spinach! Ground beef and tomato sauce are layered in a casserole with spinach and mozzarella cheese.
Provided by KSBEESON
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
- Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
- Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
- Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 23.9 g, Cholesterol 74.9 mg, Fat 20.8 g, Fiber 3.2 g, Protein 24 g, SaturatedFat 10.5 g, Sodium 583.6 mg, Sugar 4.1 g
Tips:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, be sure to thaw and squeeze out all excess moisture before using.
- Cook the shrimp until they are just opaque. Overcooked shrimp will be tough and rubbery.
- Use a good quality bread for the strata. A sturdy bread like French bread or sourdough will hold up well in the custard.
- Grate the Parmesan cheese fresh for the best flavor. Pre-grated cheese often contains additives that can affect the taste.
- Bake the strata until it is golden brown and puffed up. A toothpick inserted into the center should come out clean.
- Let the strata cool for a few minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Sarasota's Spinach and Shrimp Strata is a delicious and easy-to-make brunch or dinner dish. It is perfect for a crowd, and it can be made ahead of time. With its combination of fresh spinach, succulent shrimp, and creamy custard, this strata is sure to be a hit with everyone at your table.
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