Seafood Strata With Pesto Recipe

Name: Seafood Strata With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 slices day-old sourdough bread, crusts removed; 1 cup basil pesto; 3 tablespoons butter; 1 (10 ounce) package sliced fresh mushrooms; 1 cup chopped green onion; 1/4 cup dry sherry; 8 ounces medium shrimp - peeled and deveined; 8 ounces fresh crabmeat; 2 cups shredded Swiss cheese; 6 eggs; 3 cups half-and-half cream; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/2 cup panko bread crumbs; 1 medium tomato, cut into wedges; 1 tablespoon chopped fresh basil or chives for garnish

Servings: persons

12 slices day-old sourdough bread, crusts removed
1 cup basil pesto
3 tablespoons butter
1 (10 ounce) package sliced fresh mushrooms
1 cup chopped green onion
1/4 cup dry sherry
8 ounces medium shrimp - peeled and deveined
8 ounces fresh crabmeat
2 cups shredded Swiss cheese
6 eggs
3 cups half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup panko bread crumbs
1 medium tomato, cut into wedges
1 tablespoon chopped fresh basil or chives for garnish

1
Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
2
Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
3
Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
4
Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
5
Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.

1280

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 slices day-old sourdough bread, crusts removed, 1 cup basil pesto, 3 tablespoons butter, 1 (10 ounce) package sliced fresh mushrooms, and more.

Yes, Seafood Strata With Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Strata With Pesto

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