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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, baby shrimp and mushroom cream pies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Baby Shrimp and Mushroom Cream Pies is something which I’ve loved my whole life.

Here is how you… Shepherd's pie..with the kind of refrigeration we had in our homes, cooked meat could be kept much more safely than raw. 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.

To get started with this particular recipe, we must prepare a few components. You can have baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you cook it.

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

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. Pasta, shrimp and brown mushrooms in a low fat, garlic parmesan cream sauce without losing the creamy flavour?

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.

The Best Baby Shrimp Recipes on Yummly Halloween Cookies and Cream Whoopie Pies. Add lemon zest and shrimp and heat shrimp through, another minute or two. Spaghetti with Shrimp, Mussels and Baby Tomatoes. This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce.

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