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| SHRIMP AND CRAB TART |
| 4 Servings |
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| Ingredients For Tart Shells |
(The easiest route is purchasing an already made pie shell from
the store, but for you diehards out there, here is a scratch
recipe!)
2 sticks Cold, Unsalted Butter
2 1/2 c All Purpose Flour
2 t Sugar
1 t Salt
1/2 c Ice Water
1/2 t White Wine or Champagne Vinegar
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| Ingredients For Sauce |
1 quart Heavy Cream
2 c Shrimp Shells
1 Onion, chopped
1 Carrot, chopped
2 ribs Celery, chopped
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| Method For Tart Shells |
| Cut butter into small pieces and place in freezer, chill for
15 minutes.
Sift flour and sugar together.
Add butter and salt, and combine.
Mix until the butter is pea-sized.
Combine the ice water and vinegar.
Mix into dough until it comes together into one tacky
mass.
Wrap dough in plastic film and let chill at least one hour
before rolling out.
Roll a half inch thick and fit into four four-inch pie pans.
Fill with a faux filling such a dried beans and bake at 425
for ten minutes.
Turn oven down to 350 and cook another ten minutes. |
| Method For Sauce |
| Cook ingredients together at a simmer for twenty
minutes, strain and season with salt and pepper. |
| Ingredients For Filling |
1 lb Cooked Locally Caught Shrimp, diced
1 lb Locally Caught Jumbo Lump Crab Meat
4 c Chopped Spinach
2 c Chopped Cooked Mushrooms
1 c Lobster Cream (see above)
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| Method For Filling |
| Spoon filling into tarts until equally dispersed.
Bake at 350 for ten minutes, or until hot all the way
through.
Serve with a side salad and spoon some of the lobster
cream over. |
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