Garlic Custard With Shrimp And Tomato Broth

Name: Garlic Custard With Shrimp And Tomato Broth
Total time: 2 h 30 min
Yield: Four servings
Ingredients: 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

By Molly O'Neill

Total Time: 2 hours 30 minutes
Rating: (0)
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Ingredients

Yield:Four servings

3cups best-quality canned tomato juice
1cup milk
6large cloves garlic, peeled and chopped
1pound shrimp, peeled and deveined
½teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
Olive oil spray
2eggs
½teaspoon olive oil
1yellow and 1 red bell pepper, stemmed, cored, deribbed and diced
1red bell pepper
4teaspoons chopped chives

Ingredient Substitution Guide

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Preparation

Step 1
Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1½ hours.
Step 2
Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
Step 3
Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
Step 4
Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and ½ teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
Step 5
Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
Step 6
Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.