Instructions: 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.

FROGGYS

GREEN BAY ROAD, CHICAGO

POUILLY-FUISSE

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