Garlic Custard With Shrimp And Tomato Broth

• 3 cups best-quality canned tomato juice
• 1 cup milk
• 6 large cloves garlic, peeled and chopped
• 1 pound shrimp, peeled and deveined
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• Olive oil spray
• 2 eggs
• 1/2 teaspoon olive oil
• 1 yellow and 1 red bell pepper, stemmed, cored, deribbed and diced
• 1 red bell pepper
• 4 teaspoons chopped chives

1. Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally.
2. This will take about 1 1/2 hours.
3. Place the milk and garlic in a medium saucepan over medium heat.
4. Bring just to the simmering point and remove from heat.
5. Let stand until cool.
6. Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer.
7. Lower the heat, add the shrimp and cook until done, about 1 minute.
8. Season with salt and pepper to taste.
9. Spray 4 half-cup ramekins with the olive oil.
10. Whisk the eggs in a large bowl.
11. Whisk in the milk and 1/2 teaspoon salt.
12. Strain through a fine sieve and divide among the ramekins.
13. Bring water in a steamer to a boil and adjust to a low simmer.
14. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
15. Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat.
16. Add the peppers and cook until crisp-tender, about 3 minutes.
17. Rewarm the tomato broth.
18. Unmold the custards into the center of 4 shallow soup bowls.
19. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls.
20. Place the peppers around the custards and sprinkle the top with chives.
21. Serve immediately.

best, milk, garlic, shrimp, kosher salt, freshly ground pepper, olive oil spray, eggs, olive oil, red bell pepper, red bell pepper, chives

Taken from cooking.nytimes.com/recipes/6400 (may not work)