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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

8 ounces pie crust
2 ounces butter
1 tablespoon chopped shallots
3 ounces dry white wine
8 ounces diced raw shrimp
4 whole eggs
1 1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

Roll out the dough and line a 9" pie plate.
Cover the bottom and sides with foil so that the dough keeps its original shape while baking.
Bake at 350 F for 15 to 20 minutes or until brown. Remove foil. Melt the butter, add the shallots and cook over low heat for 5 minutes. Deglaze with the wine. Stir in the shrimp and cook for 5 minutes, or until shrimp turn pink.
Beat remaining ingredients together. Mix in the slightly cooled shrimp, and fill the crust.
Bake at 350 F for 25 to 30 minutes, or until set and golden brown.

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