shrimp quiche

Category: Uncategorized


Spicy Cajun Kabobs

1 (8 ounce) boneless, skinless chicken breast
4 ounces fully cooked smoked sausage
2 tablespoons olive oil
2 teaspoons chili powder
1/4 teaspoon crushed dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon minced garlic
1 dash freshly ground white pepper

Preheat gas grill for 10 minutes or light charcoal and allow to burn down to a gray ash on top. Soak 12-inch bamboo skewers in water.

Remove fat from chicken and cut diagonally into 1/2 x 2-inch strips. Slice thicker areas in half horizontally so strips are uniform in thickness. Cut sausage into 1-inch chunks.

In small saucepan, heat olive oil, chili powder, thyme, cayenne, garlic and white pepper over very low heat about 2 minutes, or until fragrant. Cool slightly.

Dip chicken and sausage pieces into spice mixture. Thread, alternating chicken and sausage onto skewers. Grill over medium heat about 8 minutes, or until chicken is done and juices run clear.

Makes 3 servings.

Approximate values per serving: 299 calories, 22 g fat, 71 mg chol, 23 g protein, 2 g carbo, 1 g fiber, 426 mg sod, 67% calories from fat




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shrimp quiche

Category: appetizers, nuts


Shrimp Quiche

Pastry
2 cups minus 2 tablespoons all-purpose flour
2 tablespoons white cornmeal
2/3 cup solid vegetable shortening
1/3 cup 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 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 small quiche pans.

Filling
1 pound boiled shrimp, peeled and coarsely chopped
1/2 pound Swiss cheese, coarsely chopped
1 3/4 cups heavy cream
3 tablespoons all-purpose flour
3 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, 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




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