This recipe came to me from the book “Hotter than Hell” written by Jane Butel, published by HPBooks in 1987. While the book might frighten you with the title, the recipes inside are great and can be varied according to the cooks wish as to the heat intensity. I used to be of the opinion the hotter the better as long as I could still taste the food but find as I get older my mouth enjoys things a bit cooler than it used to. With that in mind I varied the recipe just a bit and now it suits almost everyone I know. Below is the recipe, slightly varied by me. You can substitute your local catch if you want to.
By the way, this is really, really good stuff!!
½ pound each of shrimp, crab meat, scallops, fresh fish etc. Get the best you can find for a total of 1 ½ pounds, but the shrimp and fish can do by themselves if need be. I used Dorado and Shrimp in mine.
3 9-10 inch flour tortillas
2 cloves garlic, minced fine
1 cup peas (I don’t often care for peas, but they are great in this)
¼ cup dry sherry (oh, really, come on, any dry wine will do!)
1 cup whipping cream (try not to do too much taste testing!)
½ cup slivered Swiss cheese
1 tomato cut into thin wedges
2 tablespoons minced chives (I have my own in the garden, and fresh is best!)
1 or more Jalapeno peppers, halved, seeded and very thinly sliced lengthwise.
¼ teaspoon ground WHITE pepper (black pepper can be used of course, but the white pepper looks better)
¼ cup unsalted butter
some nutmeg, freshly grated as needed
Pre-heat the oven to 375 degrees
Use ½ tablespoon of butter to butter a 9” pie pan with.
Start by taking two of the tortillas and making three cuts across the edges, giving you 6 smiles or scallops to use to edge the pan with.
In a skillet melt the remaining butter and with medium heat brown the remaining whole tortilla and the 6 smiles.
Place the whole tortilla in the bottom of the pie pan and arrange the 6 smiles so they form the sides of the crust.
Try to arrange the seafood in the bottom of the pan evenly, then top with the garlic and peas.
Beat together the eggs, cream, sherry, salt and white pepper and pour over the fish and peas.
Scatter the cheese on top.
Make the pie pretty by edging with the tomato slices topped with the Jalapeno slices, scatter the chives in the middle.
Grate some nutmeg over the top (not too much!)
Bake it for 30 to 40 minutes until a knife stuck into it comes out clean.
Serve it warm with a small tossed salad and a vegetable for a great light dinner!