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Saturday, June 4, 2011

shrimp and asparagus strata...updated

flowers for a graduation party
i needed a make ahead recipe for the brunch the morning after our eldest grandson's graduation party. a strata seemed perfect as it needs to be made a day in advance. it is a recipe from  the 50's and needed a few changes to make it current. i also wanted to add some vegetables and since it is asparagus season... broccoli would also work .

8 slices day old bread, cut into cubes
1 pound extra large cooked shrimp, peeled and deveined
1/2 pound extra sharp cheddar cheese
4 tablespoons butter, melted
4 extra large eggs, beaten
1 pound asparagus, blanched for 3 minutes, cut in pieces
1/2 cup chopped onion, green if you have them (i did not)
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped (i use my kitchen scissors and cut down the bunch
1 teaspoon tony chachere's creole seasoning (i love this stuff)
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
2 cups half and half, milk will do

i used multi grained oat bread and am drying it out a bit
i doubled the recipe so,  if you counted the bread, etc it will be double the amounts in the recipe:) get all the ingredients ready.

                                 mix the asparagus, onions, chives and parsley together in a bowl

beat eggs, add mustard, creole seasoning and salt to taste.
there will be 2 layers. first a layer of bread, then the shrimp, followed by the green things and last the cheese. make another layer (bread, shrimp, green veggie mix and cheese.

              drizzle melted butter over all. stir the cream into the egg mixture and pour over the layers

                                                    REFRIGERATE OVERNIGHT.

bake in a preheated oven at 350 degrees for 1 hour. add a little more time if the recipe is doubled



  1. Congratulations to Greg and boy does that strata look great!