2 tsp. instant minced onion
1 tbs. water
2 tbs. finely chopped green pepper
2 tbs. finely chopped celery
1/4 c. butter
1/4 c. all purpose flour
6 eggs
1/2 tsp. salt
1 1/3 c. half and half
1/4 c. Chablis or other white dinner wine
1 c. cleaned, cooked shrimp
salt and pepper
buttered breadcrumbs
Measure instant minced onion into water.
Cook green pepper and celery in butter
until tender-crisp; add onion and cook
until vegetables are soft but not browned.
Blend in flour and 1/2 tsp. salt.
Slowly stir in half and half; cook and stir
until mixture boils and thickens.
Stir in wine and cook a few minutes longer.
Add shrimp and spoon into 6 (6 oz) custard cups
or individual baking dishes.
Break an egg into each filled cup;
sprinkle with salt, pepper and crumbs.
Bake at 350F just until eggs are set
but still soft, about 15 min.
Yield: 6 servings.
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