Ingredients
- 1 partly baked 10-inch tart shell (see recipe)
- 1 ¼ pounds medium-size shrimp, about 36 to 40
- 1 pound leeks
- 2 tablespoons butter
- 3 tablespoons finely chopped fresh dill
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼ teaspoon hot red-pepper flakes
- 1 whole egg
- 1 egg yolk
- 1 cup heavy cream
- ½ cup milk
- ⅛ teaspoon freshly grated nutmeg
- Nutritional Information
Nutritional analysis per serving (6 servings)
437 calories; 28 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 23 grams protein; 272 milligrams cholesterol; 299 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six or more servings
Preparation
- 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.
1 hour
Dining and Cooking