Obscenely Rich Shrimp

This is a bit of trouble, and it’s not cheap, so you’ll probably only want to make it for company-but wow.

YIELD: 6 servings, each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 26 grams of protein. (Not to mention outrageous amounts of fat, but that doesn’t bother us!)

INGREDIENTS:

• 2 packages (10 ounces each) frozen chopped spinach
• 3 tablespoons butter
• 1 pound mushrooms, sliced
• 1 small onion, diced
• 1 bag (14 ounces) frozen, cooked, shelled shrimp (the little ones are best)
• 2 teaspoons liquid beef bouillon concentrate
• 1 1/2 cups heavy cream
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup unsweetened flaked coconut

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Cook the spinach; I put mine in a glass casserole, cover it, and microwave it on High for 7 minutes.
3. Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they’re starting to get limp, break up your frozen shrimp a ‘bit, and add them to the skillet.
4. When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium-high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and boil the liquid until it’s reduced to about one-third of its original volume.
5. Turn the burner back down to low, stir in the heavy cream, sour cream, and Parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.
6. Rescue your spinach from the microwave, and drain it well by putting it in a strainer and pressing it with the back of a spoon, to make sure all the liquid is removed.
7. Spray a 1 O-cup casserole with nonstick cooking spray, and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.
8. Top with the coconut and bake for a 1 1/2 hours.