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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 analysis per serving (6 servings)
15 grams carbs; 260 milligrams cholesterol; 340 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 2 grams fiber; 577 milligrams sodium; 23 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the tart shell and set it aside.
- Step 2
Preheat the oven to 375 degrees.
- Step 3
Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
- Step 4
Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
- Step 5
Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
- Step 6
Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
- Step 7
Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
- Step 8
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.
Private Notes
Comments
A friend brought this to an Alsatian potluck dinner and it was terrific. I plan to make it myself!