Cream Shrimp in Puff Pastry Shells |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Great starter for a cocktail party. Ingredients:
1/4 cup unsalted butter |
1/2 cup flour |
heavy cream |
1 lb medium shrimp, 41 to 50 peel and deveined |
1/2 teaspoon thyme |
2 tablespoons minced fresh chives |
salt |
white pepper |
18 pepperidge farm frozen puff pastry shells |
1 beaten egg |
1 teaspoon water |
Directions:
1. In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
2. Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
3. Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp’s mixture and top off with the top layer.
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