Elegantly Simple Shrimp Etouffee Shells
Submitted by: DMRyan
Impress your family and guests with this classic dish from New Orleans--a spicy mix of vegetables and shrimp served in a puff pastry shell.
Ingredients
- 1 stick salted butter
- 1 cup minced onion
- 2 tablespoons minced celery
- 1 garlic clove, minced
- 1 jalapeno pepper
- 1 14 1 /2 ounce can diced tomatoes
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1 2 teaspoons cajun spice
- 1 teaspoon hot sauce
- 1 pound medium sized shrimp, cleaned
- 1 package puff pastry shells
- 1 green onion, chopped
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Method
In a medium sized saucepan melt butter then add minced onion, celery and garlic. Fine chop jalapeno pepper and include seeds for more heat, or don't for less. Cook vegetables in butter for about five minutes until they are softened. Add tomatoes and stir. Add flour and chicken broth; whisk together. Season with salt, Cajun spice to taste, and hot sauce. Bring to a boil for several minutes. Reduce heat and add shrimp. Cover and cook for about 8 minutes or until pink. Bake pastry shells according to package directions and set aside to fill. To serve place baked puff pastry shell on plate and spoon a full ladle over it. Garnish with green onions.
Notes: This recipe can be doubled. This is a beautiful presentation dish, but also can be placed on a buffet in a serving tureen with baked pastry shells piled high on platter or in a basket for people to serve themselves. A lovely green salad and some fruit will complete the meal.
Number of Servings: 6
Submitted by: DMRyan ( See all of DMRyan Recipes )
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