Travis Hasse Cow Pie Recipes Recipe For Shrimp

EASY SHRIMP PIE

Steps:

• Preheat oven to 400.
• Mix together first 5 ingredients, and place into 9" pie plate.
• Blend together last 5 ingredients in blender until smooth.
• Pour over mixture in pie plate and bake for 35-40 minutes.

CHICKEN AND SHRIMP PIE

Steps:

• Put chicken in a large pot with 8 C of water.
• Add pepper, parsley and vegetables.
• Bring to boil and simmer for 45 minutes or until tender.
• Let cool, discard skin and cut into bite-sized pieces.
• Strain stock and reserve 2 cups-save the rest for other uses.
• In small pot combine shrimp, wine and a pinch of salt.
• Cover and bring to boil; remove from heat.
• Drain, reserving 1/2 of cooking liquid.
• Sauce: In heavy saucepan melt butter.
• Whisk in flour and cook about 1 minute.
• Add reserved chicken stock and shrimp liquid.
• Bring to boil stirring and add 3/4 C of whipping cream sirring often for 5 minutes.
• Remove from heat.
• Whisk together egg yolks and remaining cream and add to mixture.
• Stir in parmesan.
• Season with pepper, nutmeg, and lemon juice Add parsley.
• Combine sauce with chicken and shrimp and mix lightly.
• Turn into 8 C dish sprayed with no-stick spray.
• Combine crumbs, 2 T parmesan, almonds and butter.
• Sprinkle over top.
• Bake in 400 oven or until golden and bubbling.

CREAMY GARLIC SHRIMP TOAST

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.