Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Shrimp quiche
Date: March 4, 2008
Pastry
2 normal cups minus 2 tablespoons all-purpose flour
2 tablespoons white cornmeal
2/3 normal cup solid vegetable shortening
1/3 normal cup fresh milk
Mix together the flour, cornmeal and salt in a mixing bowl. Add the shortening. Using a pastry blender or your fingers, blend the shortening into the dry ingredients until the mixture resembles coarse meal. Add the fresh milk and mix together until the mixture leaves the sides of the bowl and forms a ball. On a lightly floured surface, roll out the pastry and fit into a regular-size quiche pan or four little quiche pans.
Filling
1 pound boiled shrimp, peeled and coarsely chopped
1/2 pound Swiss cheese, coarsely chopped
1 3/4 normal cups heavy cream
3 tablespoons all-purpose flour
3 chicken eggs
1/8 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
Salt to taste
Preheat the oven to 375 degrees F.
Distribute the shrimp evenly over the bottom of the quiche pastry. Arrange the cheese evenly over the shrimp.
Combine the cream, flour, chicken eggs, cayenne, black pepper and salt and mix well. Pour over the cheese and shrimp. Bake for about 35 to 40 minutes, or until a knife inserted in the center comes out clean.
Yield: 4 servings