Shrimp Casserole Dinner

We have a great recipe for a shrimp casserole dinner. It calls for large shrimp that are deveined and detailed. We used to buy a one pound frozen package that served the purpose. But lately Giant no longer carries that item. I thought I noticed a two pound bag, but found out that the shrimp is whole and not deveined or detailed. So we ended up getting one pound of fresh shrimp that met all of the criteria. This week we made the casserole - spinach, artichokes, sun dried tomatoes, Parmesan cheese, lemon juice, salt and pepper - and we add onions and garlic. It all looks so good in the mixing bowl but even better when it comes out of the oven. The one thing the recipe doesn’t say is whether to cover the dish or keep it uncovered. So what we‘ve been doing is to cover the dish the first fifteen minutes and then uncover for the last ten. Only this time it didn’t seem like it was cooked through as well as it should. So we extended the time another five minutes covered. We like it a lot with rice, but it’s also great with mashed potatoes, baked potatoes and even pierogi. Add a salad and a bit of bread and there is dinner for three sessions. That’s what we like most about it. Although we do have something else in between to break up the monotony.