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    Shrimp and Crab Quiche


    Source of Recipe


    Internet

    List of Ingredients




    pastry for 9-inch quiche dish
    8 fresh green poblano chiles
    4 cups water
    1 pound fresh shrimp -- peeled and deveined
    6 ounces crab meat
    1 slice lemon
    1/2 cup chopped onion
    1/4 cup butter or margarine
    2 tablespoons butter or margarine
    2 tablespoons dry white wine
    1 tablespoon dry sherry
    1 teaspoon chicken-flavored bouillon granules
    1 clove garlic -- crushed
    1/8 teaspoon ground thyme
    1/8 teaspoon ground marjoram
    3 eggs -- beaten
    2 cups shredded muenster cheese -- (8 ounces)
    1 cup chopped unpeeled tomato
    2 tablespoons mayonnaise
    2 tablespoons commercial sour cream

    Recipe



    Line a 9-inch quiche dish with pastry; trim excess
    pastry around edges. Prick bottom and sides of pastry
    with a fork. Bake at 400 degrees F for 3 minutes;
    remove from oven, and gently prick with a fork.
    Bake 5 minutes longer. Cool on rack.

    Place chiles on a baking sheet; broil 5 to 6 inches
    from heat, turning often with tongs, until blistered
    on all sides. Immediately place chiles in a plastic bag.
    Fasten securely; wrap in a towel, and let steam 30 minutes.

    Remove and discard stems and peels. Cut a small slit in side
    of each chile, and rinse under cold water to remove seeds; chop.

    Bring water to a boil. Add shrimp and lemon; return to a boil.
    Reduce heat, and simmer 1 minute. Drain well; discard lemon,
    and chop shrimp.

    Saute onion in 1/4 cup butter in a large skillet until tender.
    Stir in chiles; saute 3 to 5 minutes. Add 2 tablespoons butter
    and next 6 ingredients. Stir over low heat 2 to 3 minutes.
    Add shrimp and crab; cook, stirring often, 3 minutes.

    Combine shrimp mixture and remaining ingredients; mix well.
    Pour into pastry shell. Bake at 350 degrees F for 1 hour or
    until set.

    Yield: one 9-inch quiche.

 

 

 


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