Ingredients
12 Jumbo stuffing shells, cooked in UNSALTED water, as directed on package, & drained
2 tablespoons of olive oil
15 30-40 count per pound Uncooked shrimp—shelled, deveined & tails removed
Chopped garlic, to taste
Dash each of granulated onion (or powder), & nutmeg
1 teaspoon Italian seasoning
1 can Cream of Shrimp soup
2 cans chopped spinach, well- drained & squeezed
2 eggs
2 cups shredded cheese, + some for topping {Italian 4-cheese blend}
Cooking spray
Preparation
While cooking shells,preheat oven to 350 degrees. Heat oil in a large,heavy,non-stick skillet, over medium heat, until hot, but not smoking. Add shrimp,& garlic, & saute’ until shrimp are no longer pink,(just a few minutes on each side)THEN add seasonings. Turn off heat & immediately remove. Let cool a few minutes,{until you can handle them},then chop,into small bite-sized pieces, reserving some for sauce. Combine spinach, eggs, cheese & shrimp mixture in a medium-sized bowl. Spoon into shells. Add reserved shrimp to soup in a small bowl. Spray a 9"x9" pan, then spoon a bit of soup into bottom of pan. Place stuffed shells into pan, & pour the remaining soup over them. Lightly sprinkle with extra cheese. Cover with foil, & bake 1 hour. Uncover,& put back into the oven for a few minutes to brown.
