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Рецепт Nola's Creole Shrimp And Homemade Tasso Pot Pie

by Global Cookbook

Ингредиенты

1 Tbsp. Extra virgin olive oil 6 ounce Minced tasso ham 1 c. Chopped onions 1/2 c. Chopped celery see * Note 1 Tbsp. Flour 1 Tbsp. Minced garlic 1 lb Medium shrimp peeled, deveined,     and minced 2 c. Small-dice potatoes blanched

1 c. Blanched carrots 2 1/2 c. Heavy cream 2 Tbsp. Minced green onion 1 Tbsp. Minced parsley 6 x Flaky butter crust fluted shells baked - see * Note     (3 1/2 inches by 1-inch) 1 Tbsp. Minced chives 1/4 c. Grated Parmigiano-Reggiano cheese

Инструкции

1. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the tasso and render for 2 min. Add in the onions and saute/fry for 1 minute. Add in the celery and continue to saute/fry for 1 minute. Season with salt and pepper. Stir in the flour and cook for 1 minute.
2. Season the shrimp with Emeril's Essence. Stir the garlic and shrimp into the mix and saute/fry for 2 min. Stir in the potatoes and carrots and season with Essence. Stir in the cream and bring the mix to a boil, reduce to a simmer and cook for 4 to 6 min or possibly till the liquid thickens and coats the back of a spoon. Season the mix with Essence. Stir in the green onions and parsley. Reseason if needed.
3. Place the fluted shells in the center of each plate. Spoon the mix into the center of each shell. Garnish with chives and grated cheese. Serve immediately.
4. This recipe yields 6 appetizer servings.

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