Shelly's Recipe

PASQUANEY SHRIMP

Category: Fish and Seafood

1/4 cup each thin julienne strips of carrots, celery, and green or red peppers
2 tbsp butter
1/2 cup dry white wine
2 lbs fresh, unfrozen shrimp
1 tsp finely chopped parsley
1 tsp finely chopped fresh basil leaves, or 1/2 tsp dried
1 large clove garlic, crushed
1/4 tsp salt
1/8 tsp pepper
1 tsp flour
1 tbsp soft butter
1/2 cup heavy cream
6 puff pastry shells
Parsley

Stir-fry vegetables in a fry pan in 2 tbsp butter for 1 minute. Add wine and shrimp and simmer for 3 minutes; stir in herbs and seasonings. (If using cooked frozen shrimp, add now.) Blend together flour and soft butter. Push shrimp and vegetables to the side of the pan and whisk in butter-flour mixture. Cook and stir until slightly thickened, then stir in the cream and mix in shrimp and vegetables. Spoon into puff pastry shells and lightly sprinkle with parsley. Serves 6