| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Eggs | Fish and, Seafood | 8 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 2 1/2 | c | Sliced fresh mushrooms |
| 1/3 | c | Finely chopped onion |
| 7 | sl | Sourdough bread, (1-1/4-ounce) |
| 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 milk |
| 8 | oz | Frozen egg substitute, (1 carton) thawed |
| 1 | tb | Dry sherry |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Pepper |
| 1/8 | ts | Hot sauce |
INSTRUCTIONS
Heat oil in a 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 the bottom of a shallow 2-1/2 quart casserole coated with cooking spray. Peel, devein, and coarsely chop raw shrimp. Top bread with half of 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. Combine 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, uncovered, at 350 deg for 55 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings. Per serving: 259 Calories; 9g Fat (33% calories from fat); 22g Protein; 21g Carbohydrate; 98mg Cholesterol; 348mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 78 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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