· Cooking spray
· 4 cups (about 7 to 8 oz.) plain stuffing cubes
· 6 ounces tiny frozen cooked shrimp, thawed and drained
· 1/4 cup snipped fresh parsley
· 6 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. 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.
STRATA DEJONGHE 91
