1 pound Florida rock shrimp, peeled
2 Florida tomatoes, thinly sliced
6 slices whole-wheat bread
3 tablespoons of butter, softened
1 ½ cups shredded cheddar cheese
6 eggs, beaten
2 cups half-and-half
Sea salt and fresh ground pepper, to taste
Add shrimp to boiling water and cook for 2 minutes; drain well and set aside. Spread butter on both sides of bread slices and then cut off the crusts. Place buttered bread in a greased 13 x 9-inch baking dish. On top of bread, layer in this order: rock shrimp, cheese and tomatoes. Combine eggs, half-and-half, salt and pepper. Mix well and pour over tomatoes. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 350 degrees for 45 minutes or until set. Remove from oven and let cool for 5 minutes before serving.
Send this recipe to an email address.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.
See How it works Sign Up
It’s easy to sign up for the Fresh From Florida Club and have your questions answered by our amazing chefs. Plus, you can save online seasonal recipes made with local ingredients and get our monthly newsletter.
Let’s get cooking with fresh, local ingredients.
* For giveaways include address
Our Kitchen Monthly Newsletter
Delivering the flavors of Florida straight to your inbox. Discover what’s in season, new recipes, cooking tips and tricks.
Giveaways
Update your personal information for future giveaways.
