A splash of extra virgin olive oil
2 heaping cups- or so- frozen medium shrimp
5 cloves garlic, chopped
Chopped basil or parsley- fresh is best
Black pepper
A splash of balsamic vinegar
2 cups cooked long grain brown rice
1 16-oz bag chopped frozen spinach, thawed, drained
A handful sweet grape tomatoes, halved
A pinch of nutmeg and Old Bay Seasoning, to taste
Sea salt and freshly ground pepper, to taste
6 oz. garlic and herb marinated mozzarella, sliced
Preheat the oven to 350 degrees F.
In a large skillet, heat a little olive oil over medium heat and toss in the shrimp and garlic; stir for a minute or two just to defrost and firm up the little pink gems. Drizzle a little balsamic vinegar in the pan; shake a moment and remove from heat.
In a casserole or baking dish make a layer of brown rice in the bottom of the dish. Scatter all of the chopped spinach over the top. Season the spinach with nutmeg and Old Bay Seasoning; sea salt and pepper. Toss in half of the grape tomatoes.
Layer in half of the mozzarella. Pour the shrimp into the casserole and distribute evenly. Use every last drop of garlicky oil.
Add the rest of the tomatoes. Top with the remaining mozzarella.
Cover and bake for about 25 to 35 minutes, till heated through.
Serves 3 to 4 depending upon appetites & side dishes.