Strata de Jonghe
Conveniently made several hours to overnight in advance, this shrimp, egg and bread casserole makes a delightful entrée for an elegant brunch buffet.
4 cups (about 7 to 8 ounces) plain stuffing cubes
6 ounces tiny frozen cooked shrimp, thawed and drained
1/4 cup snipped fresh parsley
6 large eggs
1 1/2 cups non-fat milk
1 1/2 to 2 teaspoons garlic powder
1/2 teaspoon salt (optional)
Cooked asparagus spears (optional)
- In 8x8x2-inch baking dish evenly coated with cooking spray, stir together stuffing cubes, shrimp, and parsley. In medium bowl, beat together eggs, milk, and seasonings until well blended. Pour evenly over stuffing mixture. Cover. Refrigerate several hours or overnight.
- Preheat oven to 350ºF (175ºC).
- Uncover baking dish. Bake until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with asparagus spears, if desired.
Makes 4 servings; 3 ounces fish and 1/2 cup vegetables per serving.
Nutritional Information Per Serving (1/4 of recipe): Calories 208; Total Fat 8.5 g; Saturated Fat 1.0 g; Trans Fat 0.0 g; Polyunsaturated Fat 3.5 g; Monounsaturated Fat 2.5 g; Cholesterol 65 mg; Sodium 280 mg; Carbohydrates 6 g; Fiber 1 g; Sugars 1 g; Protein 27 g.
Makes 4 servings.
Nutritional Information Per Serving (1/6 of recipe using 7.5 ounces stuffing cubes without salt and asparagus): Calories 228, Protein 17 g, Carbohydrates 22 g, Total Fat 7 g, Cholesterol 272 mg, Sodium 357 mg.
Recipe and photograph provided courtesy of the American Egg Board.