Fantastically light, this Birds Eye® recipe is the perfect dinner for any occasion.  The combination of spinach, crab, shrimp and seasonings give this dish a wonderful world of flavor. 

INGREDIENTS

·   2 tbsp olive oil
·  1/2 cup diced celery
·  1/2 cup chopped red pepper
·  1/3 cup minced red onion
·  1 box (10 ounces) Birds Eye® Chopped Spinach, thawed
·  2 cans (6.5 ounces each) lump crab meat, undrained (carefully pick through)
·  1 tsp Old Bay seasoning
·  1 cup panko or fine breadcrumbs
·  3 egg whites
·  2 tsps lemon juice
·  24 large raw shrimp (16-20 count), devained and shelled 

INSTRUCTIONS

1. In large frying pan, heat olive oil.

2. Add celery, red pepper, red onion and spinach. Sauté for 3 minutes on high.

3. Place in medium mixing bowl and chill for 20 to 30 minutes. Add crab meat, seasoning, bread crumbs, egg whites and lemon juice. Mix well to blend.

4. Butterfly the shrimp along the vein line and flatten with cut side down.

5. Roll 1 heaping tablespoon of spinach filling into a ball.

6. Place ball on top of each shrimp, curling tail over filling.

7. Place three shrimp into individual over-proof dishes or all shrimp into a large flat casserole.

8. Drizzle a little olive oil over each filled shrimp and dust with paprika.

9. Bake in preheated 350°F oven for 20 to 25 minutes or until shrimp is cooked.

NUTRITIONAL INFORMATION PER SERVING

Serving Size: 3 shrimp

220 calories
5g fat
25g carbs
19g protein
2g fiber
430mg sodium

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