Shrimp with vanilla sauce

Prawn Chili Quiche

• 12 LARGE SHRIMPS
• GREEN ONIONS
• 1 ONION, chopped
• 1/2 GLASS WHITE WINE
• 1 CUP FISH STOCK
• 1 CUP CREAM
• 1 VANILLA POD

• 150 GRAM FLOUR
• 75 GRAM BUTTER, cold
• 4 EGGS
• 150 GRAM MILK
• 150 GRAM CREAM
• 3 GREEN CHILLIES, chopped
• 250 GRAM PRAWNS
• GREEN ONIONS, chopped
• 150 GRAM CHEESE, grated

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.

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 chillies 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.

Serving suggestion
Serve with wild rice and haricot verts and a dry white wine.
Dessert:
Chocolate chip ice cream

Serving suggestion
Serve for lunch on a hot summer day with a glass of cool Chardonnay or as a main course with starter and dessert.
Starter:
Tomato soup
Dessert:
Milk chocolate ice cream