SHRIMPLY DELICIOUS QUICHE
This is a favorite recipe from the National Marine Fisheries Service.

3/4 lb. raw, peeled and de-veined shrimp, fresh or frozen
1 T. salt
2 C. water
1 1/2 C. sliced fresh mushrooms
2/3 C. sliced scallions
1/4 C. butter or margarine, melted
4 eggs, well beaten
1 1/2 C. half-and-half
1 tsp. salt
1/8 tsp. dry mustard
1 C. shredded mozzarella cheese
2 unbaked 9-inch pie shells

Thaw shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein. Chop shrimp. Cook mushrooms and scallions in butter until tender, but not brown. Combine eggs, half-and-half, salt and dry mustard; beat until smooth. Layer half of the rock shrimp, half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Pour half of the egg mixture into each pie shell. Bake at 425ºF for 15 minutes; reduce heat to 300ºF and continue to bake for 30 minutes or until knife when inserted in the center comes out clean. Let stand 15 minutes before serving. Makes 6 servings.