Recipe courtesy of Emeril Lagasse
Total:
28 min
Prep:
15 min
Cook:
13 min
Yield:
4 appetizer servings

Ingredients

  • 2 tablespoons butter
  • 1/4 cup minced onions
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1/4 cup chopped green onions, green part only
  • 1 pound rock shrimp
  • Splash of Brandy
  • 1/2 pound baby shiitakes, washed and patted dry
  • 1/4 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.

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