Greetings fellow culinary enthusiasts! As a suggestion from the Dolphin editor, I have embarked a culinary adventure through a Community Service Club cookbook that was published nearly twenty years ago. I began last month with a delicious recipe in the appetizer section that I am still combing through. I found many recipes that include shrimp. Shrimp can be difficult as an appetizer ingredient because of the cost. I came across a delightfully simple recipe for Spinach Balls. It calls for spinach, stuffing, Parmesan cheese, eggs, and salt and pepper. It was then a great thing happened! Two ideas collided ….Spinach and Shrimp appetizer. This is a modified recipe submitted by Lee Crumbley from Anchorage, Alaska, who I believe must have relation to someone in Port O’Connor.

Spinach And Shrimp Appetizer

This recipe was submitted by Lee Crumbley. Lee intended this appetizer to be served as balls but now that we have mini muffin tins, we will use that instead! I took the liberty of adding one cup of chopped onions and celery to one cup of frozen, chopped spinach that should be cooked (sauted in butter). Add the vegetable mixture to 2 cups of cooked and chopped shrimp, 3 cups of stuffing, 1 and ½ cups of milk, 2 eggs and ½ cup of Parmesan cheese. Add salt, pepper, Old Bay seasoning and garlic powder to taste. Bake at 375 degrees Fahrenheit for about 20 minutes or until brown in a mini muffin tin.

I decreased the amount of eggs from the original recipe and added milk for moisture, which seems to be a trend in current cooking techniques. I also added some additional seasoning (Old Bay adds a good flavor to seafood). After tasting this, I thought I could kick it up it up a notch, so I added chopped water chest nuts and a couple dashes of soy sauce. This recipe will made about 24 mini muffins.

Thank you to Lee and Lee’s family for this recipe. Enjoy!