Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 ounces chopped tasso ham

  3. 1 cup minced onions

  4. 1/2 cup minced celery

  5. Essence, recipe follows

  6. 1 tablespoon flour

  7. 1 tablespoon chopped garlic

  8. 1 pound medium shrimp, peeled, deveined and chopped

  9. 2 cups small dice potatoes, blanched

  10. 1 cup blanched carrots

  11. 2 1/2 cups heavy cream

  12. 2 tablespoons chopped green onion

  13. 1 tablespoon chopped parsley

  14. 6 individual flaky butter crust fluted shells, baked (3 1/2 inches by 1-inch), recipe follows

  15. 1 tablespoon chopped chives

  16. 1/4 cup grated Parmigiano-Reggiano cheese

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried leaf oregano

  24. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat the olive oil. When the oil is hot, add the tasso and render for 2 minutes. Add the onions and saute for 1 minute. Add the celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the flour and cook for 1 minute. Season the shrimp with Essence. Stir the garlic and shrimp into the mixture and saute for 2 minutes. Stir in the potatoes and carrots and season with Essence. Stir in the cream and bring the mixture to a boil, reduce to a simmer and cook for 4 to 6 minutes or until the liquid thickens and coats the back of a spoon. Season the mixture with Essence. Stir in the green onions and parsley . Reseason if needed. Place the fluted shells in the center of each plate. Spoon the mixture in the center of each shell. Garnish with chives and grated cheese. Serve immediately Combine all ingredients thoroughly and store in an airtight jar or container.

  2. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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