Janet Wilder > wrote:
-snip-
>>
>How about making a pesto with the spinach?
>
>Thaw the spinach in a big seive or strainer with a clean white tea towel
>weighted down with a couple of cans to press out the liquid. Then make a
>pesto in the blender with EVOO, garlic and whatever nuts float your boat
>along with some good quality Parmesan.
>

walnuts and asiago make my spinach 'pesto'. [and more garlic<g>]

>Saute the defrosted shrimp in olive oil, cover it with the spinach
>pesto. Throw the whole thing on some linguini.
>
>We live on the Texas gulf Coast so there is always a bag of wild-caught
>Texas Gulf shrimp in the freezer. I have basil plants in the garden and
>make pesto from the leaves. Pesto shrimp over a little pasta is one of
>our favorites with a nice salad on the side.

I'll be doing this to some shrimp in the near future. Don't know
why it hadn't occurred to me before. We do chicken that way
regularly.

Thanks,
Jim