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Shrimp Quiche


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Pastry:
1 1/4 cups all-purpose flour
1/4 cup semolina
1/4 teaspoon salt
2 tablespoons butter, chilled and cut into small pieces
1 tablespoon vegetable shortening
1/4 cup ice water
1/2 teaspoon cider vinegar
Cooking spray

Filling:
12 ounces uncooked large shrimp, peeled, deveined & chopped
1/4 cup (2 ounces) cream cheese, softened
4 eggs
2 teaspoons all-purpose flour
2 tablespoons sherry
1 cup evaporated milk
1/2 cup (2 ounces) shredded swiss
1 1/2 tablespoons chopped fresh dill
4 tablespoons chopped green onion
1/8 teaspoon salt


Preheat oven to 375°.


To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife. Combine flours, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Combine ice water and vinegar in a small bowl. Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball). Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 5 minutes. Remove from oven; cool on a wire rack.


To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and sherry. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat. Combine cream cheese and 1/4 cup egg in a medium bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons flour; beat 1 more minute. Beat in remaining egg and milk. Add shrimp, onion. cheese, dill, and 1/8 teaspoon salt, stirring well. Pour shrimp mixture into prepared crust. Bake at 375° for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving


Pairs Well With


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