| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Minced onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
ts |
Minced garlic |
| 1/4 |
c |
Chopped green onions; green part only |
| 1 |
lb |
Rock shrimp |
| 1 |
ds |
Brandy |
| 1/2 |
lb |
Baby shiitakes; washed, patted dry |
| 1/4 |
c |
Heavy cream |
| 4 |
|
Puff pastry shells – (4" round); baked |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
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 a splash of 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. This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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