Baby Shrimp and Mushroom Cream Pies
Baby Shrimp and Mushroom Cream Pies

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, baby shrimp and mushroom cream pies. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Baby Shrimp and Mushroom Cream Pies is something which I have loved my entire life. They are fine and they look wonderful.

Cooked shrimp and sliced fresh mushrooms are bathed in sauteed garlic, cream cheese, fresh parsley and a dash of basil. I followed the recipe pretty closely except I added a full pound of shrimp. For the mushrooms I used baby portabellas and they were terrific in this dish.

To get started with this recipe, we have to first prepare a few ingredients. You can have baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:
  1. Get 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
  2. Prepare 1/2 bag Shimeji mushrooms
  3. Make ready 1/2 Onion
  4. Get 10 grams Butter
  5. Make ready 1 Salt and pepper
  6. Prepare 1/2 tsp Soup stock granules
  7. Take 1 tbsp Cake flour
  8. Make ready 150 ml Milk
  9. Prepare 3 tbsp Heavy cream
  10. Get 1 bag Frozen puff pastry
  11. Prepare 1 dash Grated cheese
  12. Get 1 dash Parsley

Remove from the heat and allow to cool. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal. The Best Baby Shrimp Recipes on Yummly

Steps to make Baby Shrimp and Mushroom Cream Pies:
  1. Defrost the frozen puff pastry at room temperature. Prepare a large and small cup. Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
  2. Cut small circles out of the middles of 6 of the large circles from Step 1. Moisten the edges of the uncut circles, and place the cut circles on top.
  3. Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg. Bake at 200 °C for 15-20 minutes. Transfer the pies to a rack to cool.
  4. Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
  5. Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
  6. Heat butter in a frying pan and sauté the onion and shimeji mushrooms. Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5. When it has thickened, add the shrimp.
  7. Fill the cooled pies from from Step 3 with plenty of the sauce. Top with grated cheese and parsley and they're done.

Simmer cream cheese mixture until well blended. Stir in the cooked shrimp and mushrooms. Mix well and simmer (stirring often) until everything is hot. This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce. Add mushrooms, saute for a few minutes then add shrimp.

So that is going to wrap it up with this special food baby shrimp and mushroom cream pies recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!