Instructions: For the Chile Paste: Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. (Makes 1/4 cup)

For the Shrimp Stock: Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.

For Assembly: Heat oil over medium heat and add onion. Saute until softened, 2 minutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes. Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

This recipe yields 6 servings.

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