Singin' shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ¼ | cup | Minced onions |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | teaspoons | Minced garlic |
| ¼ | cup | Chopped green onions, green |
| Part only | ||
| 1 | pounds | Rock shrimp |
| Splash of Brandy | ||
| ½ | pounds | Baby shiitakes, washed and |
| Patted dry | ||
| ¼ | cup | Heavy cream |
| 4 | (4-inch) round puff pastry | |
| Shells, baked | ||
| Garnish: Chopped parsley | ||
Directions
In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and green onions and continue to saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the brandy. Place the pan back on the stove and flame the brandy, shaking the pan back and forth a couple of times. Add the shiitakes and cook for 2 minutes. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for 1 minute. Season with salt and pepper. Spoon the shrimp mixture into the pastry shells. Garnish with parsley. Serve warm.
Yield: 4 appetizer servings
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