4 tbsp butter
1/2 tsp salt
1 medium yellow onion, chopped
1/2 tsp crushed red pepper
1 large red bell pepper, chopped
1 bunch fresh spinach, washed and torn
2 fresh jalapeño peppers, chopped with most of seeds removed
1-1/2 cups heavy cream
2 tsp fresh garlic, chopped
4 eggs, beaten
1-1/4 lb. small cocktail shrimp, cut in half
1/4 cup Wondra flour
1/2 tsp black pepper
1/4 cup lemon juice
1/2 tsp cayenne pepper
12 oz Swiss cheese
1/2 tsp paprika
2 extra large (9-5/8") Pet Ritz piecrusts

In a large skillet, melt 4 tbsp of butter.  Add chopped onion, red bell pepper and jalapeños. Sauté for 5 minutes.  Add chopped garlic and sauté an additional 2 minutes.  Season thawed shrimp with black pepper, cayenne pepper, paprika, salt and crushed red pepper. Add shrimp and lemon juice to skillet and cook for additional 2 minutes.  Add fresh spinach and cook until it begins to wilt.  Blend heavy cream slowly into the flour, then blend in beaten eggs.  Add to filling and turn off heat (if using electric range remove skillet from burner).  Add 6 ounces of Swiss cheese to further thicken.  Let mixture cool for 5 minutes.  Pour mixture into 2 pie shells.  Put into preheated 350-degree oven and bake for 10 minutes.  Top with remaining 6 ounces of Swiss cheese and sprinkle with additional paprika.  Continue baking for 30-35 minutes.  Cheese should brown slightly on top.  Serves 8.

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