Petite Shrimp-Pies

I learned through the grapevine that some folks like to use Pillsbury Crescent rolls laid-out in muffin tins and filled with goodies (mostly fruit fillings) to make fantastic tasting mini-snacks, so I decided to try my hand at it, too ... but with something a little different like using fresh gulf shrimp in a light etouffee sauce as the filling. Here is a list of what you will need to prepare your Petite Shrimp-Pies:

• Large heavy skillet
• 12 cup Muffin pan, oiled (8 tins)
• 1 lb. shrimp, cleaned & deveined
• 1 tube Pillsbury Crescent Dinner Rolls (garlic-butter flavor)
• 1 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup bell pepper, finely chopped
• 3 heaping Tbs all-purpose flour
• 3 cups stock or water
• salt, cayenne & black pepper

I peeled and deveined 1 lb. of Gulf of Mexico white shrimp (21-25 count), that means there are 21 to 25 shrimp per pound, and cooked them in much the same way I do my regular shrimp etouffee, except I did not cook the shrimp all of the way knowing that they will finish cooking with the dinner rolls inside the oven.

It's really simple. All that I do is scoop some of the mixture, along with 2-3 shrimp, into each muffin tin on top of the laid-out dough. Then I close the dough-flap, tuck it into the side, cook them in a pre-heated 350 degree F. oven for 20 minutes, let cool, and serve.

Visit http://realcajuncooking.com for the video version of this recipe.

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