Louisiana Shrimp Puffs Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Raw shrimp, peeled
-finely chopped,
1 cup: White wine,
1 cup: Black olives, finely
2 each: Sticks butter, the real
-chopped,
-stuff!, 8 oz.
Salt and pepper to taste,
1 cup: Shallots, chopped
24 each: Small pastry shells, or
1 cup: Celery, chopped
-larger ones for entree,
1/2 cup: Bell pepper, finely chopped
Portions,
1 each: Pt whipping cream,
Romano cheese, garnish
8 ounce: Cream cheese,
Parsley, garnish
4 each: Large eggs, boiled,
Directions:
First, take a heavy aluminum 12-inch skillet and poach the shrimp in
the white wine until they turn pink and tender (this should take
about 4 minutes over medium-high heat). Then scoop the shrimp from
the poaching wine (but save the wine!), separate them into 2 portions
and place each portion in a bowl to cool. At this point, leave half
of the shrimp whole and shred the other half into small slivers using
the cutting blade of your food processor. Next, in the same skillet
you used to poach the shrimp, melt the butter and gently saute the
shallots, celery and bell pepper until they soften. Then pour in the
whipping cream and the poaching wine and stir everything together
until well-blended. Now over high heat, reduce the cream/wine sauce
to one-half of it original volume -- *stirring constantly*. Next,
drop the shrimp that you shredded into the skillet and simmer it
gently into the sauce for about a minute or two. Then, little by
little, start adding (and stirring in) the cream cheese. And when
its all well-blended, season the mixture with the salt and pepper
and remove the skillet from the heat. At this point, toss in the
chopped eggs and the black olives and olf them into the mix
thoroughly. Then, taste for salt and pepper once more, stuff the
mixture into the pastry shells, top each one with a whole shrimp,
sprinkle with parlsey and Romano, and bake in a 375F oven until
bubbly!
Hint from the author: Of course, the puffs can be served by
themselves as appetizers.
Note from the author: Make this dish and youll be surprised at how
something so quick, so easy, and so simple can taste so rich and
fantastic. Im willing to bet you that this ends up being one of your
all-time favorite party foods!
From "Frank Davis Cooks Naturally NAwlins" by Frank Davis.
Calories per serving: Number of Servings: 0 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 01-19-95
Source from luhu.jp
the white wine until they turn pink and tender (this should take
about 4 minutes over medium-high heat). Then scoop the shrimp from
the poaching wine (but save the wine!), separate them into 2 portions
and place each portion in a bowl to cool. At this point, leave half
of the shrimp whole and shred the other half into small slivers using
the cutting blade of your food processor. Next, in the same skillet
you used to poach the shrimp, melt the butter and gently saute the
shallots, celery and bell pepper until they soften. Then pour in the
whipping cream and the poaching wine and stir everything together
until well-blended. Now over high heat, reduce the cream/wine sauce
to one-half of it original volume -- *stirring constantly*. Next,
drop the shrimp that you shredded into the skillet and simmer it
gently into the sauce for about a minute or two. Then, little by
little, start adding (and stirring in) the cream cheese. And when
its all well-blended, season the mixture with the salt and pepper
and remove the skillet from the heat. At this point, toss in the
chopped eggs and the black olives and olf them into the mix
thoroughly. Then, taste for salt and pepper once more, stuff the
mixture into the pastry shells, top each one with a whole shrimp,
sprinkle with parlsey and Romano, and bake in a 375F oven until
bubbly!
Hint from the author: Of course, the puffs can be served by
themselves as appetizers.
Note from the author: Make this dish and youll be surprised at how
something so quick, so easy, and so simple can taste so rich and
fantastic. Im willing to bet you that this ends up being one of your
all-time favorite party foods!
From "Frank Davis Cooks Naturally NAwlins" by Frank Davis.
Calories per serving: Number of Servings: 0 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 01-19-95
Source from luhu.jp