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.
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