Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 1h
Yield Six or more servings
Number Of Ingredients 13
Steps:
- Prepare the tart shell and set it aside.
- Preheat the oven to 375 degrees.
- Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
- Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
- Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
- Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
- Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
- Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love