Yield - 72 Hors doeuvres
36 MINI CROISSANTS
1/2 LB BUTTER (or Margarine)
1 CUP WHITE WINE
1/2 LB ONION (Finely Chopped)
1 LEMON (Juice)
2 TBSP GRANULATED GARLIC
1/4 TSP GROUND CAYENNE PEPPER or HOT SAUCE
2 LBS FROZEN SALAD SHRIMP
1 LB SLICED LACE or PROVOLONE CHEESE
1/2 CUP GRATED ROMANO or PARMESAN CHEESE
1/2 BUNCH SHALLOTS (Chopped- Optional)
Slice croissants lengthwise and arrange on one large sheet pan or two small sheet pans (use parchment paper).
In a sauce pan and over low to medium heat reduce butter and wine by 1/3. Add onions and simmer until onions are very limp (about 15 minutes). Add seasonings and simmer for an additional 5 minutes.
Thaw shrimp and wash with cold water, drain and add to sauce; remove from heat and cool. Spoon about 5 -7 shrimp on to each shell, after all shells are filled divide sauce between the shells. Place a 2" square slice of cheese over each shell. Sprinkle with grated romano cheese. Garnish with shallots or parsley.
Bake at 350F for 15 minutes or until cheese is golden brown.
Substitute crawfish or oysters for the shrimp.
Arrange the browned shells on a serving tray, garnish with fresh parsley sprigs, boiled shrimp, etc.
This is a very popular hors doeuvre, so you better plan for at least 2 per person.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 02, 2008.