Mini Pastry Shells With Shrimp Recipe
Ingredients
| 20 frozen mini pastry shells, about 1 1/2 inches in diameter | ||
| 1 pound medium shrimp, shelled and deveined | ||
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Heavy cream | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Ketchup | 3 Tablespoon | |
| Parsley sprigs and lemon wedges | ||
Directions
Bake the pastry shells according to the instructions on the package.
Cool completely.
Bring a large pot of water to a boil.
Add the shrimp and bring back to a boil, cooking until firm and pink, about 3 minutes.
Drain and cool.
In a small mixing bowl, combine the mayonnaise, cream, Worcestershire sauce and ketchup, stirring well to blend.
Fold in the shrimp.
Place the pastry shells on a serving platter and fill with the shrimp mixture.
Garnish the platter with parsley sprigs and lemon wedges.
Cool completely.
Bring a large pot of water to a boil.
Add the shrimp and bring back to a boil, cooking until firm and pink, about 3 minutes.
Drain and cool.
In a small mixing bowl, combine the mayonnaise, cream, Worcestershire sauce and ketchup, stirring well to blend.
Fold in the shrimp.
Place the pastry shells on a serving platter and fill with the shrimp mixture.
Garnish the platter with parsley sprigs and lemon wedges.
Chef
