Hold onto your hats! I've taken this recipe and given it a twist to make it more user friendly with added a kick!
Ingredients
6 frozen puff pastry shells (I like Pepperidge Farms)
1 pound frozen rock shrimp (70 to 90 count)- or any shrimp really!
1 tablespoon Emeril's Creole Seasoning (season to taste)
1 tablespoon olive oil
1 cup chopped green onions
1 teaspoon Tapatio (add more for the KICK)
2 cups heavy cream ( I know...but it's gooood!)
2 tablespoons unsalted butter- I use whatever I have!
Salt and pepper
1 cup chopped green onions
1 teaspoon Tapatio (add more for the KICK)
2 cups heavy cream ( I know...but it's gooood!)
2 tablespoons unsalted butter- I use whatever I have!
Salt and pepper
Cayenne Pepper (for the KICK)
Directions
1. Preheat oven to 400 degrees F.
2. Bake shells according to package directions. Cool while cooking shrimp.
3. Season rock
shrimp with Creole seasoning. In a large skillet over high heat, saute
rock shrimp in olive oil until no longer opaque, about 1 minute. Add green onions, and tapatio and cook for 1 minute.
4. Add the cream, bring to a
boil and reduce heat to a simmer. Cook until reduced by half and sauce
covers the back of a spoon, about 4 to 6 minutes.
5. Add butter and whisk
thoroughly to combine, about 1 minute. Season with salt and pepper.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
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