8 ounces pie crust
2 ounces butter
tablespoon chopped shallots
3 ounces dry white wine
8 ounces diced raw
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.
350 F for 25 to 30 minutes, or until set and golden brown.