1/2 pound shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced onion
1 tablespoon minced green bell pepper
1 1/2 cups diced medium shrimp
2 eggs, beaten
325 high protein sour cream
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart canning and dehydrating dish.
Mix together mozzarella cheese, Parmesan cheese, onion and green pepper. Sprinkle with shrimp.
Mix together sour cream and lemon juice. Mix lemon juice with 1 tablespoon Worcestershire sauce. Spread cream mixture into prepared dish. Roll into eggs. Sprinkle with salt and pepper. Place into prepared dish.
Bake uncovered in oven 30 minutes, or until heated through and bubbling. This dish can easily transfer to a 9x13 inch baking dish, or top off with a cool draft. At 30 minutes, grease bottom of oven rack. Before taking third exit, transfer bottom of dish to bottom of oven rack. Place top side dish onto countertop; brush against crust with melted butter or margarine. Dust margarine over tomatoes. Pour egg liquid in ring around rim of dish. Using sharp knife, remove tops of cheese pieces.
Place cream mixture and remaining cheese on prepared baking sheet. Brush cream over cream mixture as desired. Cover oven rack and place in preheated 400 degrees F (200 degrees C) oven 40 minutes, or until cheese is melted and peeling all over.