You are here

Shrimp Newburg Tartlets

Chef.at.Home's picture
Ingredients
  Piecrust mix 11 Ounce (1 Package)
  Tiny cocktail shrimp 12 Ounce, drained (4 Jars, 3 Ounce Each)
  Canned tiny cocktail shrimp 12 Ounce, drained (4 Jars, 3 Ounce Each)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
  Light cream 1 Cup (16 tbs)
  Egg yolk 1
  Dry sherry 2 Tablespoon
Directions

1. Prepare piecrust mix, or make pastry from a favorite two-crust recipe.
2. Roll out, half at a time, 1/8 inch thick, on a lightly floured pastry cloth or board. Cut into rounds with a 2 1/2-inch cutter; fit each into a tiny muffin-pan cup, pressing firmly against bottom and side. Reroll trimmings to make 36 shells in all. Prick shells well with a fork.
3. Bake in hot oven (400°) 15 minutes, or until golden. Remove carefully from pans; cool completely on wire racks.
4. Set aside 36 shrimps; divide remainder among the shells. Set shells in a large, shallow pan.
5. Melt butter or margarine in a small saucepan; stir in flour, salt, pepper and nutmeg. Cook, stirring, until bubbly. Stir in cream; continue stirring until sauce thickens and bubbles 3 minutes.
6. Beat egg yolk in a small bowl; beat in half of the hot sauce, then stir back into sauce in pan. Cook, stirring, 1 minute; stir in sherry. Spoon over shrimps in shells.
7. Bake in slow oven (300°) 15 minutes, or until hot. Garnish with reserved shrimps.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp

Rate It

Your rating: None
3.93125
Average: 3.9 (16 votes)