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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 6 ounce Minced tasso ham
- 1 c. Chopped onions
- 1/2 c. Chopped celery see * Note
- 1 Tbsp. Flour
- 1 Tbsp. Minced garlic
- 1 lb Medium shrimp peeled, deveined,
- Â Â and minced
- 2 c. Small-dice potatoes blanched
- 1 c. Blanched carrots
- 2Â 1/2 c. Heavy cream
- 2 Tbsp. Minced green onion
- 1 Tbsp. Minced parsley
- 6 x Flaky butter crust fluted shells baked - see * Note
- Â Â (3 1/2 inches by 1-inch)
- 1 Tbsp. Minced chives
- 1/4 c. Grated Parmigiano-Reggiano cheese
Direcciones
- In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the tasso and render for 2 min. Add in the onions and saute/fry for 1 minute. Add in the celery and continue to saute/fry for 1 minute. Season with salt and pepper. Stir in the flour and cook for 1 minute.
- Season the shrimp with Emeril's Essence. Stir the garlic and shrimp into the mix and saute/fry for 2 min. Stir in the potatoes and carrots and season with Essence. Stir in the cream and bring the mix to a boil, reduce to a simmer and cook for 4 to 6 min or possibly till the liquid thickens and coats the back of a spoon. Season the mix with Essence. Stir in the green onions and parsley. Reseason if needed.
- Place the fluted shells in the center of each plate. Spoon the mix into the center of each shell. Garnish with chives and grated cheese. Serve immediately.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 195 | 65% |
| Total Fat 22.17g | 28% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 152mg | 6% |
| Potassium 310mg | 9% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.2g | 1% |
| Protein 17.16g | 27% |
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