INGREDIENTS
1 cup low-fat sour cream
1 TBSP cornstarch
1 TBSP Dijon mustard
2 tsp. lemon zest
Kosher salt
Pepper
1 1/2 lb. mixed seafood
1 package frozen leaf spinach
2 cup frozen shredded hash browns
DIRECTIONS
Heat oven to 425 degrees.
In a large bowl, whisk together the sour cream, cornstarch, mustard, lemon zest and 1/2 tsp. each of salt and pepper.
Add the seafood to the sour cream mixture and toss to coat.
Squeeze the spinach of excess moisture, roughly chop, then fold into the seafood mixture.
Divide among 4 shallow 1-cup baking dishes and place on a rimmed baking sheet.
Sprinkle the hash browns over the top and lightly brush with olive oil or coat with cooking spray.
Bake until bubbling, 20 to 25 minutes. (For an extra golden-brown top, broil for an additional 1 to 2 minutes).
Serve.
