- 2 tablespoons butter
- 1/4 cup minced onions
- Freshly ground black pepper
- 2 teaspoons minced garlic
- 1/4 cup chopped green onions, green part only
- 1 pound rock shrimp
- Splash of Brandy
- 1/2 pound baby shiitakes, washed and patted dry
- 1/4 cup heavy cream
- 4 (4-inch) round puff pastry shells, baked
- Garnish: Chopped parsley
In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and green onions and continue to saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the brandy. Place the pan back on the stove and flame the brandy, shaking the pan back and forth a couple of times. Add the shiitakes and cook for 2 minutes. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for 1 minute. Season with salt and pepper. Spoon the shrimp mixture into the pastry shells. Garnish with parsley. Serve warm.
Thank you! your flag was submitted.