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Suggest a better descriptionBoil shrimp 3-4 min., until barely cooked, in 2 cups water & 1-1/2 tsp. salt. Remove with a slotted spoon. Remove from shells & reserve; return shells to pot. Chop 1/2 carrot & add to pot, w/ sliced onion & wine. Return to boil, reduce heat, & simmer 20 min. Strain & reserve. Cut carrots into 1 in. slices. Melt butter in heavy pan; add chopped shallot & saute until soft. Add carrots, 2 cups strained shrimp stock, & salt,pepper,nutmeg to taste. Boil,reduce heat, simmer until carrots are tender & stock is thick. Remove from heat & cool to room temp. Mix cooked vegetables w/ eggs, cream, Swiss cheese, & cornstarch. Puree in blender. Heat oven to 350. Mix vegetable mixture w/ 1/2 cooked shrimp. Divide mixture among 6 buttered custard cups & place in deep baking pan. Add 1 in. hot water. Bake 15 min., until knife inserted comes out clean. Cool. FROGGYS GREEN BAY ROAD, CHICAGO POUILLY-FUISSE From the
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 415 | ||
Calories from Fat: 366 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 440.2mg | 135 % | |
Sodium 335.6mg | 12 % | |
Potassium 132.5mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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