Overnight Shrimp Newburg Strata Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-Keywords: Shrimp, brunch,
-Vegetable cooking spray,
-casserole,
1 lbs: Medium-size fresh unpeeled,
2 tsp: Vegetable oil,
-shrimp,
2 1/2 cup: Sliced fresh mushrooms,
1/2 cup: , (2 oz) grated Gruyere
1/3 cup: Finely chopped onion,
-cheese,
7: , (1-1/4 oz) slices sourdough 2 1/2 c 1% low-fat milk bread
Directions:
1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry 1/2
tsp dry mustard 1/4 tsp ground nutmeg 1/4 tsp pepper 1/8 tsp hot sauce
Heat oil in large nonstick skillet over medium heat. Add mushrooms
and onion; saute 3 minutes or until tender. Set aside.
Arrange 3-1/2 bread slices in bottom of shallow 2-1/2 quart casserole
coated with cooking spray. Peel, devein, and coarsely chop raw
shrimp. Top bread with half the mushroom mixture and half of shrimp.
Arrange remaining 3-1/2 bread slices over shrimp; top with remaining
mushroom mixture and shrimp. Top with cheese.
Combne milk and remaining ingredients in a bowl; stir well, and pour
over casserole. Cover and chill at least 8 hours or up to 24 hours.
Bake, uncovred, at 350 for 55 minutes or until a knife inserted near
center comes out clean.
8 servings.
Cooking Light, March/April 1993 Converted by MMCONV vers. 1.00
Source from luhu.jp
tsp dry mustard 1/4 tsp ground nutmeg 1/4 tsp pepper 1/8 tsp hot sauce
Heat oil in large nonstick skillet over medium heat. Add mushrooms
and onion; saute 3 minutes or until tender. Set aside.
Arrange 3-1/2 bread slices in bottom of shallow 2-1/2 quart casserole
coated with cooking spray. Peel, devein, and coarsely chop raw
shrimp. Top bread with half the mushroom mixture and half of shrimp.
Arrange remaining 3-1/2 bread slices over shrimp; top with remaining
mushroom mixture and shrimp. Top with cheese.
Combne milk and remaining ingredients in a bowl; stir well, and pour
over casserole. Cover and chill at least 8 hours or up to 24 hours.
Bake, uncovred, at 350 for 55 minutes or until a knife inserted near
center comes out clean.
8 servings.
Cooking Light, March/April 1993 Converted by MMCONV vers. 1.00
Source from luhu.jp