Title: Overnight Shrimp Newburg Strata
Categories: Fish and, Seafood
Yield: 8 Servings

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

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.