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- 12 LARGE
SHRIMPS
- GREEN ONIONS
- 1 ONION, chopped
- 1/2 GLASS WHITE WINE
- 1 CUP
FISH STOCK
- 1 CUP
CREAM
- 1 VANILLA POD
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- 150 GRAM FLOUR
- 75 GRAM BUTTER, cold
- 4
EGGS
- 150 GRAM MILK
- 150 GRAM
CREAM
- 3 GREEN CHILIES, chopped
- 250 GRAM
PRAWNS
- GREEN ONIONS, chopped
- 150 GRAM CHEESE, grated
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Boil the wine with the onions
until reduced to half. Cut the vanilla pod lengthwise, heat the cream with the
vanilla pod and simmer for 10 minutes, take the vanilla out. Add to the wine
mixture and boil until it is a nice sauce. Grill the shrimp for 5 minutes each
side. Put on a plate, poor the sauce over and decorate with green onions.
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Mix the flour with butter and 40 ml
water. Put in the fridge for half an hour, than roll it out and line an oven
form with the dough. Mix the prawns with the green onions and the chilies and
spread them over the dough. Mix milk, cream and eggs and pour this mixture on
the prawns. Sprinkle the cheese on top. Bake the quiche 40 minutes at 190
degrees.
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