Shrimp Scampi

• 1 lb linguini
• 4 TB butter
• 4 TB extra virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• pinch of red pepper flakes
• 1 lb shrimp, peeled and deveined
• salt and pepper to taste
• juice of 1 lemon
• 1/2 C chicken broth
• parsley, chopped, to taste

Cook pasta al dente.  In large skillet, melt 2 TB butter in 2 TB olive oil over med- high heat.  Saute' shallots, garlic, and red pepper flakes 3-4 minutes.  Season shrimp with salt and pepper; add to pan and cook until pink, 2-3 minutes.  Remove shrimp from pan, set aside, and keep warm.  Add broth and lemon juice to skillet and bring to boil.  Add 2 TB butter and 2 TB olive oil.  After butter melts, return shrimp to the pan; add parsley and stir in pasta.  Season with salt and pepper.

Cedar Plank Salmon

This recipe is just as tasty on the grill or in your oven!  When it's too cold outside to fire up the grill, or you just don't have a grill, pop it in the oven.

-1 fillet of salmon
-Salt
-Lemon pepper
-1 lemon finely sliced
-3 green onions, chopped finely
-Olive oil
-1 lemon for garnish (optional)
-1 cedar plank

**NOTE**  You must submerge the plank in liquid for at least 1 hour, up to 24.  Water, juice and wine work best.

Preheat oven or grill, if using an oven, preheat to 350.  If using on the grill, make sure to close the lid to get more smoke and increase the flavor of the fish.  If cooking in oven, place plank on cookie sheet to prevent smoking.

Dry the plank in the oven set at 350 degrees for 10 minutes or place in the middle of the grill that has been preheated for 5 minutes.  Rub both sides of the plank with olive oil.  Place salmon skin side down on the plank.  Salt and lemon pepper the fish to taste.  Sprinkle onions over the fillet.  Place lemon wedges over the onions evenly. 

FOR THE GRILL: Place on the hot grill and turn gas to medium heat.  Cook for 10 minutes trying not to lift the lid if possible, which may cause flare-ups.  Anytime you open the grill, be prepared with a squirt bottle of water and douse any part of the plank that is on fire.  This will preserve the plank while increasing the amount of smoke, thus enhancing the meat flavor.  Turn the gas grill to low heat for an additional 10-15 minutes, depending on the thickness of the fish.  Garnish with fresh lemons if desired.

FOR THE OVEN:  Place the cedar plank on a cookie sheet and put in a preheated oven.  Cook for 10 minutes for every inch of thickness. Garnish with fresh lemons if desired.

Crawfish Etoufee

1 OR 2 POUNDS OF CRAWFISH
1 OR 2 STICKS OF BUTTER (I USE ONE STICK BUTTER PER POUND OF CRAWFISH)
USE THE REST OF THESE MEASUREMENTS REGARDLESS IF YOU USE 1 OR 2 POUNDS
½ CUP GREEN ONIONS
1 CAN CREAM OF MUSHROOM SOUP
1 CUP CHOPPED CELERY
1 TBSP. CREOLE SEASONING
1 BELL PEPPER, CHOPPED
1 TBSP OF FLOUR
2 CUPS WATER
1 TSP. MINCE GARLIC
1 MEDIUM ONION, CHOPPED
1 TSP. CAYENNE PEPPER
½ TSP. SALT
½ TSP. EACH OF BLACK PEPPER AND PAPRIKA

MELT BUTTER IN A SKILLET, ADD ONIONS, BELL PEPPER, GARLIC, GREEN ONIONS, CELERY AND SAUTE UNTIL TENDER. ADD THE FLOUR TO THICKEN. ADD CREAM OF MUSHROOM SOUP AND WATER. POUR SOME OF THE WATER INTO THE CRAWFISH BAG AND SHAKE TO TRY AND GET AS MUCH CRAWFISH FAT OUT AS POSSIBLE. STIR AND SIMMER UNTIL HEATED AGAIN. ADD THE CAYENNE PEPPER, CREOLE SEASONING, PAPRIKA, SALT AND BLACK PEPPER. STIR UNTIL MIXED. ADD CRAWFISH TAILS AND SIMMER FOR ABOUT 30 TO 40 MINUTES. STIR OCCASIONALLY MAKING SURE NOT TO SCORCH. IF YOUR GRAVY IS TOO THICK JUST ADD A LITTLE MORE WATER AND SEASON TO YOUR TASTE.

SERVE OVER RICE.

Cheesecake Factory Cajun Jambalaya Pasta

Ingredients:

• 1/2 teaspoon white pepper


• 1/2 teaspoon cayenne pepper


• 1 1/2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon garlic powder
  
• 2 boneless skinless chicken breasts (halved)
  
• 1/2 lb large shrimp (peeled and deveined)
  
• 5 quarts water
  
• 6 ounces fettuccine
  
• 6 ounces spinach fettuccine
  
• 2 tablespoons olive oil
  
• 2 medium chopped tomatoes
  
• 1 sliced green bell pepper
  
• 1 sliced red bell pepper
  
• 1 sliced yellow bell pepper
  
• 1 medium onion, sliced
  
• 1 1/2 cups chicken stock
  
• 1 tablespoon cornstarch
  
• 2 tablespoons white wine
  
• 2 teaspoons chopped fresh parsley
  
• 1/4 teaspoon onion powder
  

Directions:

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.


2. Cut the chicken breasts into bite-size pieces.


3. Use about one- third of the seasoning blend to coat the chicken pieces.


4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.


5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.


6. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.


7. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.


8. When the oil is hot, saute' the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.


9. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!


10. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.


11. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.


12. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.


13. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food.


14. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.


15. Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate.


16. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top.


17. Repeat for the second serving.

Crab Cakes with Spicy Cream

Ingredients

• Canola oil cooking spray
• 2 teaspoons canola oil
• 2 scallions, thinly sliced, green and white parts
• 1 medium green bell pepper, finely diced
• 1 jalapeno pepper, finely diced
• 1 tablespoon finely grated fresh ginger root
• 2 cloves of garlic
• 1 pound of crab claw meat, picked over
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
• 1 large egg, beaten to mix
• 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon salt
• 1/3 cup nonfat, plain Greek-style thickened yogurt
• 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

Directions

Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.

Baked Fish and Chips

Ingredients

For the Chips:

• 3 medium russet potatoes (1 1/4 pounds)
• 1/4 cup extra-virgin olive oil
• Pinch of cayenne pepper
• Kosher salt

For the Fish:

• Olive oil cooking spray
• 2 3/4 cups crispy rice cereal
• Kosher salt and freshly ground black pepper
• 3 large egg whites
• 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
• Tartar sauce and/or malt vinegar, for serving (optional)

Directions

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.

Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.

Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.

Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.

Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

Kung Pao Shrimp

Ingredients

• 1 tablespoon low-sodium soy sauce, divided
• 1 1/2 teaspoons dry sherry, divided
• 2 teaspoons cornstarch
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon peanut oil
• 1/4 cup chopped dry-roasted peanuts
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 cups thinly sliced celery
• 1 cup chopped red bell pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon rice vinegar
• 1/4 teaspoon salt
• 2 tablespoons green onion strips

Preparation

1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

Chunky Gazpacho with Sautéed Shrimp

Ingredients

• 1 1/2 cups chilled low-sodium vegetable juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 1/2 pounds red tomatoes, cored, chopped, and divided
• 1 garlic clove, peeled
• 1 cup chopped English cucumber, divided
• 3/4 cup chopped red bell pepper, divided
• 3 tablespoons chopped fresh basil, divided
• 1 1/2 tablespoons fresh lemon juice
• 12 ounces yellow tomatoes, seeded and chopped
• Cooking spray
• 1 pound peeled and deveined large shrimp
• 1/2 cup fat-free Greek-style plain yogurt

Preparation

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Creamy Fettuccine with Shrimp and Bacon

Ingredients

• 1 pound uncooked fettuccine
• 2 bacon slices (uncooked)
• 1 pound large shrimp, peeled and deveined
• 1 garlic clove, minced
• 1 1/2 cups frozen green peas, thawed
• 1 cup shredded carrot
• 2 cups 2% reduced-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.

Spicy Chipotle Shrimp Salad

Recipe courtesy of David Bonom

Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

Ingredients

• 1 1/2 pounds peeled and deveined large shrimp
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons canola mayonnaise
• 1 tablespoon chopped chipotle chile, canned in adobo sauce
• 2 teaspoons fresh lime juice
• 1/2 teaspoon ground cumin
• 8 Boston lettuce leaves

Preparation

1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

Recipe courtesy Michelle Bernstein

Ingredients

Marinade:

• 1 bunch cilantro, chopped coarsely
• 1 habanero chile, chopped
• 4 shallots, chopped
• 2 lemons, zested
• 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 vegetable oil
• 16 jumbo shrimp, cleaned, deveined
• 8 sugarcane skewers
• Marinade
• 1/4 bunch cilantro leaves, as garnish

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish.

Chili-Rubbed Tilapia with Asparagus and Lemon

I made this tonight and it was mighty tasty!

Note: I used a whole lemon for the asparagus and it was a bit much.

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice

Directions

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Seasoning the fish

Steaming the asparagus

Frying the fish

Heating the asparagus back up

The meal plated.

Z' Tejas Grilled Shrimp Tostada Bites

Guacamole

Ingredients

3 Avocados

1 Tomato (diced)

1/2 Red Onion (diced)

1 Lime for Juice

3 TB Cilantro

1 Jalapeño (diced) (deseeded)

1/4 C Sour Cream

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Grilled Shrimp

Ingredients

Shrimp (peeled/deveined) 24 each

Cilantro Pesto 1 cup

Guacamole

Chipotle Puree ¼ cup

Preparation

Marinate shrimp with cilantro pesto and place on skewers. Grill approx 2 minutes per side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top with shrimp.

Fried Pasta with Crawfish

1 tablespoon olive oil

2 tablespoons chopped onion

2 tablespoons chopped bell pepper

1 teaspoon chopped garlic

1/2 cup crawfish tails

2 cups cooked angel hair pasta

1 egg

1/2 cup grated Parmesan cheese

1/2 cup grated Cheddar cheese

1 tablespoon parsley, chopped

2 tablespoons olive oil

Salt and pepper to taste

Special cooking utensils: Omelet pan and medium size bowl

Stove temperature: Medium/high

In omelet pan, heat 1 tablespoon olive oil. Saute onion, bell pepper, garlic and crawfish tails until onion is clear and tails are heated through. Season to taste with salt and pepper. Remove from pan and set aside. In medium size bowl scramble egg. Add cooked pasta, crawfish mixture and cheeses. Mix well. In same omelet pan, heat 2 tablespoons olive oil to medium high heat. Add pasta mixture to pan and distribute evenly in pan. Add parsley and more salt and pepper if desired. Cook until browned and you are able to flip it over. Flip over and brown the other side. Serve immediately.

Serve hot with your favorite garnishes.

Serves: 2-3

Crabmeat Au Gratin

1/4 lb butter

2 cloves garlic, juice preferably

2 lb lump crab meat

One 8 oz can mushrooms

1-1/2 cups sharp Cheddar cheese, grated

1/2 cup dry wine, preferably sauterne

4 tbs flour

1 cup light cream

1 cup milk (often takes more to get right consistency, depending upon amount of moisture in crabmeat)

2 tsp hot pepper sauce

Salt to taste

Saute flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.

Serves 8.

Crab and Corn Bisque

4 oz. butter

2 med. onions, chopped

2 cup flour

1 lb. white crab meat

1 can whole kernel corn

1 can cream style corn

1/4 gal. milk

2 cup water

1 qt. cream

1 1/2 tbsp. chicken base

1/2 tbsp. white pepper

2 cans milk

2 tbsp. accent

cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)

1/8 cup parsley flakes

1/8 cup green onions, chopped green tops

Method: Saute onions in butter, add flour and mix well, letting simmer for 5 minutes. Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes. Add cornstarch roux and simmer for 10 minutes. Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.

Corn Soup with Shrimp

3 tbsp. oil

5 tbsp. flour

1 medium onion, chopped

1 cup shallots, chopped

2 cloves garlic

1 medium bell pepper, chopped

2 celery stalks, chopped

4 tbsp. dried parsley flakes

1 can (17 oz. each) stewed tomatoes, chopped

1 can tomatoes and chili peppers, chopped

3 cans (17 oz. each) whole kernel corn

1 can cream-style corn

5 qt. water

2 lbs. shrimp, peeled and deveined

Salt and pepper, to taste

Heat oil in soup pot. Make a roux by adding flour and cooking until brown.

Add onion, shallots, garlic, bell pepper, celery and parsley. Cook 10 minutes, or until onion is tender. Add stewed tomatoes and tomatoes and chili peppers; cook 10 minutes longer, stirring constantly. Add whole kernel corn and cream-style corn; stir until well mixed with seasonings. Add water, salt and pepper. Simmer one hour, stirring occasionally. Add shrimp. Simmer 30 minutes longer.

Makes about 10-12 servings

Corn and Crabmeat Soup

1 lb white crab meat

1/4 lb butter

1 med onion, chopped fine

1 rib of celery, chopped fine

1 can Rotel-diced tomatoes and green chiles (10 oz)

One 15 oz can cream style corn

One 11 oz can clear beef broth

1 pint half & half

Garlic powder to taste

Saute onion and celery in butter until onion becomes clear. Add Rotel tomatoes and cook down. Add cream style corn and bring to slow simmer. Be careful, it will stick to bottom of pot. Add beef broth and heat well. Add half & half and bring to high heat. Do not boil. Add crabmeat and heat well.

Shrimp Pot Pie

Ingredients

• 1 egg
• 1 tablespoon water
• 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
• Flour, for dusting
• 8 large (21 to 25) shrimp, shelled and deveined
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced thin
• 2 sprigs fresh thyme
• 1/2 cup white wine
• 2 cups heavy cream
• Salt and freshly ground white pepper
• Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

Louisiana Crawfish Casserole

2 tbsp. butter or margarine

1 cup chopped onions

3/4 cup chopped green pepper

1 clove garlic, minced

3 cup (12 oz.) crawfish tails

1 can (10-3/4 oz.) condensed cream of mushroom soup

3 cup cooked rice

1 tbsp. chopped parsley

1-1/2 tbsp. lemon juice

1-1/2 tbsp. salt

1/4 tsp. each ground black and red pepper

2 slices bread

1/2 cup milk

Paprika

Melt butter in a large skillet. Add onions, green pepper, and garlic. Cook until tender crisp. Stir in crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350F for 30 minutes.

Makes 6 servings