Alsatian Shrimp And Dill Tart

• 1 partly baked 10-inch tart shell (see recipe)
• 1 1/4 pounds medium-size shrimp, about 36 to 40
• 1 pound leeks
• 2 tablespoons butter
• 3 tablespoons finely chopped fresh dill
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 teaspoon hot red-pepper flakes
• 1 whole egg
• 1 egg yolk
• 1 cup heavy cream
• 1/2 cup milk
• 18 teaspoon freshly grated nutmeg

1. Prepare the tart shell and set it aside.
2. Preheat the oven to 375 degrees.
3. Shell and devein the shrimp.
4. Cut the shrimp crosswise into one-half- inch cubes.
5. There should be about two cups.
6. Carefully trim the leeks and rinse thoroughly between the leaves.
7. Pat dry.
8. Shred and chop the leeks.
9. There should be about four cups.
10. Heat the butter in a large skillet and add the leeks.
11. Cook over low heat, stirring, until they are wilted, about four minutes.
12. Add the shrimp, dill, salt, pepper and red-pepper flakes.
13. Cook, stirring briefly, about one minute or less.
14. Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly.
15. Add the shrimp mixture and stir to blend.
16. Pour the mixture into the tart shell.
17. Place a baking sheet in the oven.
18. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

shell, shrimp, leeks, butter, fresh dill, salt, freshly ground pepper, hot redpepper, egg, egg yolk, heavy cream, milk, nutmeg

Taken from cooking.nytimes.com/recipes/2480 (may not work)