This is a very classical preparation with the exception of the Hatch Green Chiles. The beauty of Hatch Chile is that they impart great flavor without being so hot that they are overwhelming.
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Peel and devein

1 lb. shrimp

Reserve shells and make a stock using mirepoix and white wine.

Grind shrimp to a fine paste in food processor along with

2 ounces chopped green chiles
3 egg whites
salt and pepper to taste

Refrigerate for 2 hours. Place in a mixing bowl set in ice. Fold in

1 pint heavy whipping cream
2 ounces reduced shrimp stock

Mix well. Adjust seasoning. Pour into a lightly oiled mold pan and poach gently in oven (350o) by setting pan into another pan of water for about 20 minutes. Remove pan from oven and let rest about 10 minutes before turning out. Chill before serving.

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