| 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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