1 c. shrimp, cooked and shelled
2 tbsp. butter
Salt and pepper
Pinch oregano
1/3 c. dry white vermouth
1 1/4 to 1 1/2 c. milk
3 eggs
1/2 tsp. salt
Pinch each: pepper, nutmeg
1 tbsp. tomato paste
1/4 c. grated Swiss cheese
8 inch partially cooked pastry shell placed on a buttered baking sheet

Toss shrimp in butter over moderately high heat. Season with salt, pepper and oregano; add vermough and boil rapidly until liquid has almost entirely evaporated. Spread shrimp on bottom of pastry shell. Beat together milk, eggs and seasonings. Add tomato paste, pour over shrimp, filling shell to within 1/8 inch of top.