Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Mattane shrimp |
| \N \N | Salt |
| 1 pounds | Carrots; scrubbed |
| ½ \N | Onion; thinly sliced |
| 1 cup | White wine |
| ¼ pounds | Butter |
| 1 \N | Shallot; chopped |
| \N \N | Pepper to taste |
| \N \N | Nutmeg |
| 2 \N | Eggs |
| ½ cup | Whipping cream |
| 2 ounces | Wiss cheese; grated |
| 1 teaspoon | Cornstarch |
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.
FROGGY'S
GREEN BAY ROAD, CHICAGO
POUILLY-FUISSE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .