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Pasquaney Shrimp

Pasquaney Shrimp
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Yield: Serves 6.

This has a light, delicate taste so do not be tempted to add cheese! If using frozen shrimp, cook them according to package directions, drain, and add along with the herbs and seasonings. --The Pasquaney Inn, Bridgewater, New Hampshire


  • 1/4 cup each thin julienne strips of carrots, celery, and green or red peppers
  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • 2 pounds fresh, unfrozen shrimp
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped fresh basil leaves, or 1/2 teaspoon dried
  • 1 large clove garlic, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon all-purpose flour
  • 1 tablespoon soft butter
  • 1/2 cup heavy cream
  • 6 puff pastry shells
  • Parsley


Stir-fry vegetables in a fry pan in 2 tablespoons butter for 1 minute. Add wine and shrimp and simmer for 3 minutes; stir in herbs and seasonings. (If using cooked frozen shrimp, add now.) Blend together flour and soft butter. Push shrimp and vegetables to the side of the pan and whisk in butter-flour mixture. Cook and stir until slightly thickened, then stir in the cream and mix in shrimp and vegetables. Spoon into puff pastry shells and lightly sprinkle with parsley.
Updated Tuesday, September 23rd, 2008

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