Yield > 6
Servings
Ingredients :
1/2 lb Mattane shrimp
Salt
1 lb Carrots, scrubbed
1/2 x Onion, thinly sliced
1 cup White wine
1/4 lb Butter
1 x Shallot, chopped
Pepper to taste
Nutmeg
2 x Eggs
1/2 cup Whipping cream
2 oz Wiss cheese, grated
1 tsp Cornstarch
Method :
• 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
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