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1
Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally.
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2
This will take about 1 1/2 hours.
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3
Place the milk and garlic in a medium saucepan over medium heat.
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4
Bring just to the simmering point and remove from heat.
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5
Let stand until cool.
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6
Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer.
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7
Lower the heat, add the shrimp and cook until done, about 1 minute.
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8
Season with salt and pepper to taste.
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9
Spray 4 half-cup ramekins with the olive oil.
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10
Whisk the eggs in a large bowl.
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11
Whisk in the milk and 1/2 teaspoon salt.
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12
Strain through a fine sieve and divide among the ramekins.
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13
Bring water in a steamer to a boil and adjust to a low simmer.
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14
Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
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15
Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat.
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16
Add the peppers and cook until crisp-tender, about 3 minutes.
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17
Rewarm the tomato broth.
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18
Unmold the custards into the center of 4 shallow soup bowls.
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19
Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls.
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20
Place the peppers around the custards and sprinkle the top with chives.
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21
Serve immediately.
