| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Swiss | Vegetable | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Mattane shrimp |
| Salt | ||
| 1 | lb | Carrots; scrubbed |
| 1/2 | Onion; thinly sliced | |
| 1 | c | White wine |
| 1/4 | lb | Butter |
| 1 | Shallot; chopped | |
| Pepper to taste | ||
| Nutmeg | ||
| 2 | Eggs | |
| 1/2 | c | Whipping cream |
| 2 | oz | Wiss cheese; grated |
| 1 | ts | Cornstarch |
INSTRUCTIONS
Boil shrimp 3-4 min., until barely cooked, in 2 cups water & 1-1/2 tsp. salt. Remove with a slotted spoon. Remove from shells & reserve; return shells to pot. Chop 1/2 carrot & add to pot, w/ sliced onion & wine. Return to boil, reduce heat, & simmer 20 min. Strain & reserve. Cut carrots into 1 in. slices. Melt butter in heavy pan; add chopped shallot & saute until soft. Add carrots, 2 cups strained shrimp stock, & salt,pepper,nutmeg to taste. Boil,reduce heat, simmer until carrots are tender & stock is thick. Remove from heat & cool to room temp. Mix cooked vegetables w/ eggs, cream, Swiss cheese, & cornstarch. Puree in blender. Heat oven to 350. Mix vegetable mixture w/ 1/2 cooked shrimp. Divide mixture among 6 buttered custard cups & place in deep baking pan. Add 1 in. hot water. Bake 15 min., until knife inserted comes out clean. Cool. FROGGY'S GREEN BAY ROAD, CHICAGO POUILLY-FUISSE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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