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  • Overnight Shrimp Newburg Strata

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    Ingredients

    • 2 tsp Vegetable oil
    • 2 1/2 c. Sliced fresh mushrooms
    • 1/3 c. Finely minced onion
    • 7 slc Sourdough bread, (1-1/4-oz)
    •     Vegetable cooking spray
    • 1 lb Medium-size fresh unpeeled shrimp
    • 1/2 c. Grated Gruyere cheese, (2 ounces)
    • 2 1/2 c. 1% low-fat lowfat milk
    • 8 ounce Frzn egg substitute, (1 carton) thawed
    • 1 Tbsp. Dry sherry
    • 1/2 tsp Dry mustard
    • 1/4 tsp Grnd nutmeg
    • 1/4 tsp Pepper
    • 1/8 tsp Warm sauce

    Directions

    1. Heat oil in a large nonstick skillet over medium heat. Add in mushrooms and onion; saute/fry 3 min or possibly till tender. Set aside.
    2. Arrange 3-1/2 bread slices in the bottom of a shallow 2-1/2 qt casserole coated with cooking spray.
    3. Peel, devein, and coarsely chop raw shrimp.
    4. Top bread with half of mushroom mix and half of shrimp. Arrange remaining 3-1/2 bread slices over shrimp; top with remaining mushroom mix and shrimp. Top with cheese.
    5. Combine lowfat milk and remaining ingredients in a bowl; stir well, and pour over casserole. Cover and refrigerateat least 8 hrs or possibly up to 24 hrs.
    6. Bake, uncovered, at 350 deg for 55 min or possibly till a knife inserted near the center comes out clean.
    7. Yield: 8 servings.

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