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Shrimp Newburg Tartlets

the.instructor's picture
Ingredients
  Piecrust mix 6 Ounce (1 Package)
  Cocktail shrimps 12 Ounce, drained (Four 3 Ounce Each)
  Butter/Margarine 4 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
  Light cream/Table cream 1 Cup (16 tbs)
  Egg yolk 1
  Dry sherry 2 Tablespoon
Directions

GETTING READY
1) Preheat oven hot to 400°F

MAKING
2) Make piecrust mix or pastry from your favorite two-crust recipe.
3) On a lightly floured pastry cloth or board roll half the pastry to an about 1/8 inch thick.
4) Using a 2 1/2-inch cutter cut into rounds.
5) Place into a tiny muffin-pan cup and pressing against bottom and side firmly.
6) Reroll trimmings to make 32 rounds in all.
7) Bake for 15 minutes until golden.
8) Gently take out from pans and cool completely on wire racks.
9) Keep aside 36 shrimps for garnish. Arrange the remaining in pastry shells.
10) Put shells in a large shallow pan.
11) In a small saucepan melt butter or margarine.
12) Add flour, salt, pepper, and nutmeg.
13) Cook and stir the mixture constantly until bubbly.
14) Add cream and stir. Continue to cook stirring the sauce until thick and boils for 1 minute.
15) In a small bowl beat egg yolk.
16) Add about half of the hot sauce and beat.
17) Stir the mixture back into remaining sauce in pan. Cook, stirring constantly for 1 minute.
18) Add sherry.
19) Spoon the mixture over shrimps in shells.
20) Bake in slow oven (300°) for 15 minutes until hot.

SERVING
21) Garnish with reserved shrimps.
22) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
36

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