Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3/4 pound raw, peeled and de-veined
shrimp, fresh or frozen
1 tablespoon salt
2 cups water
1 1/2 cups sliced fresh mushrooms
2/3 cup sliced scallions
1/4 cup butter or margarine, melted
4 eggs, well beaten
1 1/2 cups half-and-half
1 teaspoon salt
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30
seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of
sand vein. Chop shrimp.
Cook mushrooms and scallions in butter until tender, but not brown.
Combine eggs, half-and-half, salt and dry mustard; beat until smooth. Layer half of the rock shrimp,
half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Pour half of the egg
mixture into each pie shell. Bake at 425 degrees F for 15 minutes; reduce heat to 300 degrees F and
continue to bake for 30 minutes or until knife when inserted in the center comes out clean. Let stand 15
minutes before serving.
Makes 6 servings.
Shrimply Delicious Quiche 773

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