It's not often that you see little rock shrimp at the store. Rock shrimp have this ridiculously hard shell that is a pain to shuck, so they don't make much of an appearance. But good gracious, are they tender and delicious. So of course I had to find a way to bring out the beauty of the shrimp. And I certainly don't mind a little spice. So I went with this delicious recipe from Emeril, because all of his Louisiana recipes are fantastic. I'm sure this would be just as good over some cheese grits if you don't want to fuss with puff pastry.
Sautéed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent
Adapted from Emeril Lagasse
1 (10-ounce) package frozen puff pastry shells (6 shells)
1 pound frozen rock shrimp (70 to 90 count)
1 tablespoon Emeril's Essence
1 tablespoon olive oil
⅔ cup chopped green onions
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot Sauce
2 cups heavy cream
2 tablespoons unsalted butter
Salt and pepper
Bake shells according to package directions. Set aside to cool while preparing the shrimp.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
Makes 6 servings
1 tablespoon olive oil
⅔ cup chopped green onions
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot Sauce
2 cups heavy cream
2 tablespoons unsalted butter
Salt and pepper
Bake shells according to package directions. Set aside to cool while preparing the shrimp.
Season the rock shrimp with Essence seasoning. In a large skillet over high heat, sauté the rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated. Add green onions, Worcestershire sauce, and hot pepper sauce and cook for 1 minute. Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
Makes 6 servings
Emeril's Essence Creole Seasoning
2½ tablespoons paprika
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix well.
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