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

3/4 pound raw, peeled and de-veined
    shrimp, fresh or frozen
1 tablespoon salt
2 cups water
1 1/2 cups sliced fresh mushrooms
2/3 cup sliced scallions
1/4 cup butter or margarine, melted
4 eggs, well beaten
1 1/2 cups half-and-half
1 teaspoon salt
1/8 teaspoon dry mustard
1 cup 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 425 degrees F for 15 minutes; reduce heat to 300 degrees F 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.