Wednesday, July 16, 2008

Creamed Shrimp in Mini Pastry Shells

I made this appetizer for Christmas & I'm sad to say I haven't made it since. Needless to say, but I will anyway, the words cream, shrimp, mini and pastry are just crying out to me to make this again very soon! It is so appealing to the eyes and tummy! Perfect for a cocktail party or holiday. I don't have my own picture but this comes close enough to give you an idea of the delish factor. No fresh herbs were sprinkled on top though.


2- 9 1/2 oz pkgs frozen mini puff pastry shells
1 1/2 lbs medium size shrimp
2/3 cup dry white wine
1/2 cup chopped onion
2 tblsp chopped fresh parsley
1/2 tsp salt
3 tblsp butter
3 tblsp flour
1 cup milk
1 cup or 4 oz shredded swiss cheese
2 tsp lemon juice
1/2 tsp pepper

Bake pastry shells according to pkg. Let cool & set aside. Combine wine, onion, parsley & salt in saucepan and bring to boil. Add shrimp & cook 3-5 minutes. Drain, reserve 1/4 cup of the liquid. Chop shrimp, set aside.

Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk & cook over medium heat, stirring constantly until mixture is thick & bubbly. Add cheese, stirring until cheese melts. Stir in shrimp and reserved liquid, lemon juice & pepper. Spoon mixture into a greased shallow baking dish and bake uncovered at 350 for 30 minutes. Spoon mixture into shells and serve. Makes 25.

Notes: You can make the shrimp mixture ahead of time; just chill up to 8 hours and then bake for the 30 minutes before putting in the shells. Also, I'm not really sure why you couldn't just put the hot shrimp mixture into the shells without the 30 minutes of baking, but I just did what the recipe said.

11 comments:

Jessica said...

oo that looks good. but we aren't shrimp ppl... thx for stopping by. the blogs well LOL the only time i blog on the three others is well one when the boys do something funny or out of the blue, and the recipes only when I've done something that I normally wouldn't do like last night i cooked steaks in a way that i normally don't and I'll post that here in a bit.

sassy stephanie said...

well, the workout DID make me feel better, but the arse is growing reading your yummy posts!

Beth G. said...

Oh my god, that looks delish! We're headed to friends for the weekend...maybe I will make the filling ahead of time and put everything together once we get there...what a perfect appetizer!

Deanna said...

YUMMY! Maybe you should start a catering business? Call it Simply Terrific!!

Melissa Lester said...

Hi Stephanie, I hope you'll stop by my blog today. I made your cheesecake tarts, and they were a hit. In case you don't make it over today, be sure to read "Delivering Comfort" when you do stop by. Thanks for the great recipes!

Stephanie said...

Deanna, I soooo wish I could do something like that but then it might take the fun out. The one thing I have been able to visualize myself doing is owning a small quaint cafe like the one I pictured in a previous post. Thanks though!!!!!!!!!!!!!!

Sweet Pea Chef said...

Can you say, "yum!?"

angie said...

This recipe looks delicious. I haven't visited saucy eats in a few days so I missed your debut!

I appreciate you taking the time to visit my blog today and comment on my posts. I look forward to returning to your blog and browsing around! :)

wanto said...

Yummy, try this food
www.bonafidenice.com/crab_chair.html

seafood gourmet said...

Delicious food and nice photo

Elvisyfkh said...

Deanna, I soooo wish I could do something like that but then it might take the fun out. The one thing I have been able to visualize myself doing is owning a small quaint cafe like the one I pictured in a previous post. Thanks though!!!!!!!!!!!!!!