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SHRIMP
STUFFED PUFFS
Ingredients:
1 small onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 8-ounce can button mushrooms
6 tablespoons melted margarine
6 tablespoons flour
1 1/4 cups milk
3 tablespoons diced pimento
3 tablespoons sliced almonds
1/4 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco
1/4 cup Parmesan cheese
1/4 pound Velveeta cheese
1 pound medium Louisiana shrimp
baked Puff Pastry Shells
Chef: Kyle Shirley
Serves: 8
Sauté onion, celery, bell pepper, and mushrooms in margarine.
Cook until wilted, but not brown. Slowly add flour followed by milk,
stirring to make a white sauce. Add other ingredients, except shrimp.
Cook, uncovered, until cheese is melted. Add shrimp five minutes before
serving. Serve over rice or in baked Puff Pastry Shells. This may
be made ahead, frozen, and reheated slowly on low heat. |
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Shrimp
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