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:
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.
KT
- 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.
KT
I feel like I have hit the jackpot! My husband and I love cajun cuisine. You have done an excellent job on your blog, and I/we will definitely be back to see what you're cooking.
ReplyDeleteAyou tu va, mon cher? We'll be here when you get back, cooking up a storm!
ReplyDeleteMr. Gaspard, Try lump crab meat in these lil pies, for a twist. We put the triangles of doe on a flowered board and roll 'em out bigger press them in the pans centered then bring 3 corners together on top and crimp together. You can paint them with a lil butter too. On da boat we use canned buiscuits sometimes too. It aint Authentic but ya do what ya gotta. Cajuns are a resorseful bunch.
ReplyDeleteMan! ... does that sound delicious? Thanks for the tip. Can't wait to try it. Ahheee!
ReplyDelete