Baby Shrimp and Mushroom Cream Pies
Baby Shrimp and Mushroom Cream Pies

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, baby shrimp and mushroom cream pies. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Add mushrooms, saute for a few minutes then add shrimp. Saute just until shrimp is opaque. Cooked shrimp and sliced fresh mushrooms are bathed in sauteed garlic, cream cheese, fresh parsley and a dash of basil. I followed the recipe pretty closely except I added a full pound of shrimp.

Baby Shrimp and Mushroom Cream Pies is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Baby Shrimp and Mushroom Cream Pies is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:
  1. Prepare 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
  2. Get 1/2 bag Shimeji mushrooms
  3. Make ready 1/2 Onion
  4. Make ready 10 grams Butter
  5. Make ready 1 Salt and pepper
  6. Make ready 1/2 tsp Soup stock granules
  7. Make ready 1 tbsp Cake flour
  8. Take 150 ml Milk
  9. Make ready 3 tbsp Heavy cream
  10. Make ready 1 bag Frozen puff pastry
  11. Take 1 dash Grated cheese
  12. Take 1 dash Parsley

Stir in the parsley and cream. Remove from the heat and allow to cool. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.

Steps to make Baby Shrimp and Mushroom Cream Pies:
  1. Defrost the frozen puff pastry at room temperature. Prepare a large and small cup. Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
  2. Cut small circles out of the middles of 6 of the large circles from Step 1. Moisten the edges of the uncut circles, and place the cut circles on top.
  3. Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg. Bake at 200 °C for 15-20 minutes. Transfer the pies to a rack to cool.
  4. Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
  5. Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
  6. Heat butter in a frying pan and sauté the onion and shimeji mushrooms. Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5. When it has thickened, add the shrimp.
  7. Fill the cooled pies from from Step 3 with plenty of the sauce. Top with grated cheese and parsley and they're done.

Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal. Creamy grits loaded with cheddar cheese support meaty mushrooms in silky tomato sauce. These creamy corn grits and buttery mushrooms border on the very decadent, so feel free to reduce the butter and cheese in the grits portion if you like. Pasta, shrimp and brown mushrooms in a low fat, garlic parmesan cream sauce without losing the creamy flavour?

So that is going to wrap this up for this exceptional food baby shrimp and mushroom cream pies recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!