1 egg white
3/4 cup water
1 medium onion, finely diced
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) can shrimp and crab broth
2 (8 ounce) cans water chestnuts
Heat oven to 350 degrees F (175 degrees C). Spray a large, dish pan or casserole dish with non-stick spray.
In a large mixing bowl, whisk together water, flour, thyme, rosemary, thyme, salt, red pepper flakes, oil, and mushroom soup. In a separate bowl, stir together egg white, lemon juice, egg yellow and lemon zest. Pour mixture into baking dish. Pour over cream of mushroom soup mixture.
Bake in preheated oven for 30 minutes, or until shrimp are easily browned and crusty. Strain shrimp stock into sauce and reserve. Once shrimp are sufficiently cooked, scoop into large plastic bag.
In a small mixing bowl, stir together lemon juice, egg white, lemon zest, oil, and browned shrimp or crab. Pour over cream of mushroom soup. Sprinkle with lemon mixture. Sprinkle remaining shrimp with lemon sauce.
Bake in preheated oven for 30 minutes. Reduce heat and continue baking an additional 30 minutes, until shrimp are hard.
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