Cast Iron Skillet Shrimp Spinach Tortilla Stack
Demetra Overton Sweet Savant
I cooked this in a 12 inch cast iron skillet
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
- 3 cups salsa plus a 1/2 cup for the top mild, medium or spicy depending on your taste
- 1 pound raw shrimp peeled, deveined and chopped Save a few whole shrimp to garnish the top it you like
- 1 pound frozen spinach thawed and the water squeezed out
- 1 teaspoon vegetable oil
- 2 cups shredded mozzarella cheese reserve some for the top
- 12 six inch flour tortillas
- salt and pepper to taste keep in mind that the salsa and cheese already have quite a bit of salt
- 1 or 2 avocado
- jalapenos
- fresh tomato
- fresh lime
Pre-heat your oven to 425 degrees
In a large bowl mix salsa, chopped shrimp and thawed squeezed spinach
Season with salt and pepper
Rub the oil on the bottom of the skillet
layer 4 tortillas on the bottom of the skillet
spread 1/3 of salsa mixture on top and top with cheese
repeat with two more layers
Top with plain salsa and cheese
Bake for 30 minutes
Let rest a bit
Top with avocado, fresh tomato and jalapeno peppers and a squeeze of fresh lime juice