3/4 pound raw, peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted
Thaw rock 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 rock shrimp.
Cook mushrooms and green onions in butter until they are 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.
Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and continue to bake 30 minutes or until knife when inserted in the center of quiche comes out
clean.
Let stand 15 minutes before serving.
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