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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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If you have all the ingredients cut up and ready to go, the filling for this pretty party dish is as easy to put together as a quick stir-fry. From the Caribean Cookbook by Jinx and Jefferson Morgan. Ingredients:
1/4 cup butter |
1 tablespoon vegetable oil |
2 lbs large shrimp, peeled and deveined with tails on |
2 onions, chopped |
2 cups sliced mushrooms |
1/2 cup sherry wine |
2 bell peppers, chopped |
2 tablespoons tomato paste |
3 cups heavy cream |
1 teaspoon chili powder |
salt and pepper, to taste |
commercial puff pastry sheet, cut into 4-inch diamond shapes, baked according to package directions, and split in half |
6 shrimp, cooked, shelled, and deveined, with tails on |
minced parsley |
Directions:
1. Heat 2 tbs. butter and the oil in a skillet,and saute shrimp 2 to 3 minutes,depending on size, until bright pink.
2. Remove to a bowl and set aside.
3. Add onions to pan and cook over low heat til limp.
4. Add remaining butter and saute mushrooms til soft.
5. Add sherry and peppers.
6. Cook gently for 2 minutes.
7. Stir in tomato paste, cream, chili powder,salt, and pepper.
8. Add the shrimp and simmer gently 2-3 minutes.
9. Spoon the mixture into the split pastry puff diamonds.
10. Garnish each with a shrimp and a drift of parsley.
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