Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -Keywords: Shrimp, brunch, casserole |
2 teaspoons | Vegetable oil |
2½ cup | Sliced fresh mushrooms |
⅓ cup | Finely chopped onion |
7 \N | (1-1/4 oz) slices sourdough bread Vegetable cooking spray |
1 pounds | Medium-size fresh unpeeled shrimp |
½ cup | (2 oz) grated Gruyere cheese |
2½ cup | 1% low-fat milk |
1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry ½ tsp dry mustard ¼ tsp ground nutmeg ¼ tsp pepper ⅛ 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 3-½ bread slices in bottom of shallow 2-½ 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 3-½ 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