Recipe from The Entrees by Gail Monaghan, with only slight adjustments
1 lb. large shrimp, peeled and deveined
2 T. dry sherry
2 T. onion juice (use a ginger grater)
2 cloves garlic, finely minced
1 red bell pepper, diced
4 scallions, white part with just a bit of the green, chopped
s&p
2 T. butter
2 T. chopped bacon or pancetta
pinch each of nutmeg, cayenne, curry powder
dash of Tabasco
2 t. Worcestershire sauce
1 T Dijon mustard
4 c. corn kernels, cooked
4 eggs
1 c. + 2 T. half and half
Chive biscuits (recipe below)
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Mix the peeled shrimp with the sherry, onion juice, half of the garlic and s&p. Set aside to marinate for at least 1 hour.
Cook the bacon or pancetta in a pan until they are softened and have given off a nice bit of fat. Do not brown. Sauté the peppers, scallions and the remaining garlic for 5 minutes over medium heat.
Mix in the corn and stir in the spices. Whisk the eggs well, incorporating the Worcestershire, Tabasco and Dijon and half and half.
Butter well a pretty gratin or baking dish. Use the most regal piece in your collection. Smooth in the corn mixture. Carefully pour the egg mixture over.
Place the biscuits on top, leaving space between to allow for their expansion upon baking. Neatness counts.
Bake in a 425º oven for 10 minutes. Reduce heat to 325º and bake until biscuits are golden and pie is set.
Best served passed, butler-style, but if you must, place the entire dish on the table.
Chive Biscuits
1 c. flour
1 1/4 t. baking powder
1/2 t. sea salt
3 T. cold unsalted butter cut into bits
2 T. fresh chives, snipped into small bits
1/4 c. heavy cream + 2 T. milk
Pulse flour, baking powder, chives, and butter in a food processor until it reaches a gravel-like consistency. With the motor running, add the cream and milk all at once and then return to pulse setting, working the dough until it is thoroughly moistened. If the dough doesn't pull away from the sides of the processor bowl, add more flour a teaspoon at a time until the mass balls up.
Turn out onto a floured surface and give it a brief gentle kneading to ensure thorough mixing. Flatten the dough out to 2/3 inch or so and use a cutter to make pretty biscuit shapes. If you have time let the biscuits rest a bit in the fridge, even overnight. This will make them more tender than if you bake them right away.
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