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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
Celsius.
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