1/2 teaspoon dry mustard
1/4 teaspoon salt
Chopped fresh parsley
In 1-quart oblong dish or 8-inch square baking dish, arrange 1 cup croutons. Sprinkle with 1 cup seafood and 1 cup cheese; repeat layers of remaining croutons, seafood and cheese. In bowl, whisk eggs, cream, Worcestershire and all seasonings except parsley and paprika; pour evenly over layers in baking dish. Sprinkle top with desired amount of parsley and paprika. Bake uncovered at 350° 40 to 50 minutes or just until center is set. Let stand 5 minutes before cutting.
NUTRITION INFORMATION: (1/9 recipe) 260 calories; 140 calories from fat; 16 grams fat; 9 grams saturated fat; 195 milligrams cholesterol; 350 milligrams sodium; 9 grams carbohydrates; zero grams fiber; 18 grams protein.
Shrimp and Veggie Pizza
Makes 8 servings
1/2 cup sliced onion
1/2 cup sliced fresh mushrooms
3 fresh asparagus spears, trimmed, cut in 2-inch lengths on diagonal
1 12-ounce box frozen SeaPak Shrimp Scampi
1 Boboli thin pizza crust
1 1/2 cups shredded Italian blend cheese
Saute onion, mushrooms and asparagus in little olive oil or skillet sprayed with cooking spray until tender. In another skillet, prepare frozen scampi according to package directions for skillet stovetop cooking. Place pizza crust on 12-inch pizza pan. Brush crust with generous coating of liquid from the cooked shrimp. Arrange shrimp, onion, mushrooms and asparagus evenly over crust; top with cheese. (You will have a little shrimp sauce left, unless you choose to spoon it over the shrimp). Bake at 425° 8 minutes or until heated through and cheese melts. Serve hot.
NOTE: Veggies may be changed to your liking (peppers, broccoli, squash, fresh spinach leaves, for example). For spicy, shake on crushed red pepper flakes or sauté hot peppers in the veggie mix.
E-mail Judy Grigoraci at ...@suddenlink.net.