1/2 lb Mattane shrimp
Salt
1 lb Carrots, scrubbed
1/2 Onion, thinly sliced
1 cup White wine
1/4 lb Butter
1 Shallot, chopped
Pepper to taste
Nutmeg
2 Eggs
1/2 cup Whipping cream
2 oz Wiss cheese, grated
1 tsp Cornstarch
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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>.
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