Alsatian Shrimp And Dill Tart
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1partly baked 10-inch tart shell (see recipe)
- 1¼pounds medium-size shrimp, about 36 to 40
- 1pound leeks
- 2tablespoons butter
- 3tablespoons finely chopped fresh dill
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼teaspoon hot red-pepper flakes
- 1whole egg
- 1egg yolk
- 1cup heavy cream
- ½cup milk
- ⅛teaspoon freshly grated nutmeg
Nutritional analysis per serving (6 servings)
340 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 23 grams protein; 577 milligrams sodium
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.
Powered by
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