Yield: 6 Servings
|½ pounds||Mattane shrimp|
|1 pounds||Carrots; scrubbed|
|½ \N||Onion; thinly sliced|
|1 cup||White wine|
|1 \N||Shallot; chopped|
|\N \N||Pepper to taste|
|½ cup||Whipping cream|
|2 ounces||Wiss cheese; grated|
Boil shrimp 3-4 min., until barely cooked, in 2 cups water & 1-½ tsp.
salt. Remove with a slotted spoon. Remove from shells & reserve; return shells to pot. Chop ½ 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/ ½ 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.
GREEN BAY ROAD, CHICAGO
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .