===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 02-21-93 (15:24)             Number: 23
From: TRADE*MASTER #1 @3056*1      Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Shrimp                         Conf: (37) Home Cooki
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                  SHRIMP DE DAUPHINE

     12 frozen puff pastry patty shells
     1/4 cup unsalted butter
     1/2 lbs peeled small shrimp(25-30 per lb)
     1/2 lb fresh mushrooms (1" size)
     1 bottle clam juice (8oz.) or 1 cup seafood stock
     1/2 pint whipping cream
     salt to taste
     fresh ground black pepper to taste
     cayenne pepper flakes to taste
     1/4 cup finely minced onion
     3 cloves garlic finely minced
     1 Tblspn fresh minced parsley
     3 scallions chopped
     2 Tblspns soy sauce

          Bake the patty shells as per pkg. directions &
     keep warm. Melt butter in a 10" cast iron skillet. Add
     crawfish cook 5 mins. while stirring. Remove shrimp with a
     slotted spoon & set aside. Add mushrooms to the skillet,
     saute' until liquid is a glaze, add the seafood stock
     or clam juice to deglaze the pan. Be sure to scrape
     the brown bits from the bottom of the pan. Cook over a
     medium heat unmtil liquid is reduced by 1/2. Add the cream
     , seasonings, & minced parsley. Again reduce the liquid
     by 1/2, then stir in the green onions, garlic, & onions.
     Return the shrimp to the sauce and for 1-2 mins. Serve
     in the patty shells.
     Serves 6 or 12.
          This may be served over rice instead of the shells.
     You may substitute rock shrimp for the shrimp or even
     do as the Creoles & Cajuns do, use crawfish (freshwater)
     for the meat portion. as the Cajuns say, "C'est magni-
     fique!"

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