Recipe(tried): Rock Shrimp Breakfast Casserole

ROCK SHRIMP BREAKFAST CASSEROLE

1 pound rock shrimp*
6 slices whole wheat bread
3 tablespoons butter, softened
1 1/2 cups shredded Cheddar cheese**
2 tomatoes, sliced
2 cups half and half
6 eggs, beaten
1 teaspoon salt

Add shrimp to boiling water and cook for 2 minutes; drain well and set aside.

Remove crust from bread slices, and then spread butter on both sides. Place buttered bread in a greased 13x9-inch baking dish.

On top of bread, layer in this order: rock shrimp, cheese and tomatoes.

Combine half and half, eggs, and salt. Mix well and pour over tomatoes.

Cover casserole and chill overnight.

TO BAKE:
Remove from refrigerator 15 minutes before baking.

Preheat oven to 350 degrees F.

Bake uncovered for 45 minutes or until set.

Yield: 8 servings

Note:
*I make this with regular small cooked shrimp bought from a fish market or grocery store.

**I have substituted Gruyere cheese for the cheddar with good results.

It is really a good dish. -- Judi Mae Phelps

Source: Florida Department of Agriculture and Consumer Services