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Louisiana Crab & Shrimp Puff Pastry
2 sheets puff pastry dough
8 oz. peeled shrimp
8 oz. lump crabmeat
6 oz. fresh mushrooms, sliced
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped |
1 tsp. garlic
4 tsp. Louisiana Gold® Pepper Sauce
1½-pint heavy whipping cream
2 tsp. Worcestershire sauce
1 lemon
2 tsp. butter
1 bunch green onions, chopped |
Sauté onions, peppers, celery, and garlic in butter until tender. Add shrimp and mushrooms, sauté
until shrimp are cooked. After shrimp are cooked, add heavy cream, Louisiana Gold® Pepper Sauce, juice
of one lemon, green onions, and crab meat. Allow to simmer until sauce is thickened. Add salt and pepper to taste.
Cut puff pastry into 12 shapes of your preference. Place the 12 pastries on a greased baking pan. Bake at 375°
for 10 minutes or until golden brown. Allow pastry to cool. Carefully cut out the centers of the pastry and spoon
in the shrimp and crab sauce. |
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