Ingredients
- 1 tablespoon olive oil
- 6 ounces chopped tasso ham
- 1 cup minced onions
- 1/2 cup minced celery
- Essence, recipe follows
- 1 tablespoon flour
- 1 tablespoon chopped garlic
- 1 pound medium shrimp, peeled, deveined and chopped
- 2 cups small dice potatoes, blanched
- 1 cup blanched carrots
- 2 1/2 cups heavy cream
- 2 tablespoons chopped green onion
- 1 tablespoon chopped parsley
- 6 individual flaky butter crust fluted shells, baked (3 1/2 inches by 1-inch), recipe follows
- 1 tablespoon chopped chives
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
In a large saute pan, heat the olive oil. When the oil is hot, add the tasso and render for 2 minutes. Add the onions and saute for 1 minute. Add the celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the flour and cook for 1 minute. Season the shrimp with Essence. Stir the garlic and shrimp into the mixture and saute for 2 minutes. Stir in the potatoes and carrots and season with Essence. Stir in the cream and bring the mixture to a boil, reduce to a simmer and cook for 4 to 6 minutes or until the liquid thickens and coats the back of a spoon. Season the mixture with Essence. Stir in the green onions and parsley. Reseason if needed. Place the fluted shells in the center of each plate. Spoon the mixture in the center of each shell. Garnish with chives and grated cheese. Serve immediately
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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