Baked Shrimp with Spinach and Feta

1 1/2 pounds spinach, washed well (I use baby spinach)
1/2 cup shallot, chopped
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons kalamata olives, chopped
3/4 teaspoon dried oregano
1 cup feta cheese (about 6 ounces), crumbled
1 tablespoon fresh lemon juice
2 pounds large shrimp






1. Preheat oven to 450 degrees and lightly oil a 13 by 9 inch baking dish.



2. In a large saucepan cook spinach with water clinging to its leaves, covered, over moderate heat 1 minute, or until wilted, and drain well. Squeeze spinach to remove most of water and chop coarsely. In a skillet cook shallot in oil over moderate heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Remove skillet from heat and stir in spinach, olives, oregano, feta, and lemon juice, combining well. spread shrimp in prepared dish and top with spinach mixture. Shrimp and topping may be made up to this point, 2 hours ahead and chilled, covered. Bake shrimp in middle of oven 8 to 10 minutes, or until just cooked through.






Servings: 6 (no extra)
Preparation Time: 1 hour



Source: Gourmet Weekend