Recipe for Louisiana Shrimp Puffs

Ingredients

3 lb raw shrimp - peeled
1 cup white wine
2 each sticks butter - the real stuff! (8; oz.)
1 cup shallots - chopped
1 cup celery - chopped
1/2 cup bell pepper - finely chopped
1 each pt whipping cream
8 oz cream cheese
4 each large eggs - boiled, finely chopped
1 cup black olives - finely chopped
1 salt and pepper to taste
24 each small pastry shells - or larger one; s for entree
1 portions
1 romano cheese - garnish
1 parsley - garnish

Instructions

First, take a heavy aluminum 12-inch skillet and poach the shrimp in the white wine until they turn pink and tender (this should take about 4 minutes over medium-high heat). Then scoop the shrimp from the poaching wine (but save the wine!), separate them into 2 portions and place each portion in a bowl to cool. At this point, leave half of the shrimp whole and shred the other half into small slivers using the cutting blade of your food processor. Next, in the same skillet you used to poach the shrimp, melt the butter and gently saute the shallots, celery and bell pepper until they soften. Then pour in the whipping cream and the poaching wine and stir everything together until well-blended. Now over high heat, reduce the cream/wine sauce to one-half of it original volume -- *stirring constantly*. Next, drop the shrimp that you shredded into the skillet and simmer it gently into the sauce for about a minute or two. Then, little by little, start adding (and stirring in) the cream cheese. And when it's all well-blended, season the mixture with the salt and pepper and remove the skillet from the heat. At this point, toss in the chopped eggs and the black olives and olf them into the mix thoroughly. Then, taste for salt and pepper once more, stuff the mixture into the pastry shells, top each one with a whole shrimp, sprinkle with parlsey and Romano, and bake in a 375F oven until bubbly!

Hint from the author: Of course, the puffs can be served by themselves as appetizers.

Note from the author: Make this dish and you'll be surprised at how something so quick, so easy, and so simple can taste so rich and fantastic. I'm willing to bet you that this ends up being one of your all-time favorite party foods!





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