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Categories:
pastry shells olive oil shallot garlic flour salt cayenne paprika fresh thyme fresh basil fresh oregano wine sour cream shrimp
Viewed: 49 - Published at: 7 years agoIngredients
- 2 (10 oz) packages frozen pastry shells, 12 shells total
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 1/2 cup wine
- 12 ounces sour cream
- 6 ounces Brie, rind removed, cut in 1 inch pieces
- 1/2 pound 41 - 45 count shrimp, peeled and deveined
Method
- Bake the pastry shells according to package directions. Heat the olive oil in a medium saucepan over medium heat. Add shallot and garlic; cook and stir over medium heat for 5 minutes or until tender. Stir in flour, salt, cayenne, paprika, thyme, basil, oregano. Add the white wine and heat for 3-4 minutes, until the mixture is smooth. Add the sour cream and Brie. Stir for an additional 3 minutes or until the brie is melted. Add the shrimp and continue cooking for 5 more minutes. Spoon into baked pastry shells. Garnish with additional shrimp. Makes 12 appetizers; serves 6
