1 tb Olive oil
6 oz Chopped tasso ham
1 c Minced onions
1/2 c Minced celery
Emeril’s Essence; see * Note
1 tb Flour
1 tb Chopped garlic
1 lb Medium shrimp; peeled,
-deveined, and chopped
2 c Small-dice potatoes;
1 c Blanched carrots
2 1/2 c Heavy cream
2 tb Chopped green onion
1 tb Chopped parsley
6 Flaky butter crust fluted
-shells; baked – see * Note
-(3 1/2 inches by 1-inch)
1 tb Chopped chives
1/4 c Grated Parmigiano-Reggiano
* Note: See the “Emeril’s Essence Information” and “Flaky Butter Pie Crust”
recipes which are included in this collection.
In a large saute pan, heat the olive oil. When the oil is hot, add the
tasso and render for 2 minutes. Add the onions and saute for 1 minute. Add
the celery and continue to saute 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 mixture and saute for 2 minutes. Stir in the potatoes and carrots and
season with Essence. Stir in the cream and bring the mixture to a boil,
reduce to a simmer and cook for 4 to 6 minutes or until the liquid thickens
and coats the back of a spoon. Season the mixture with Essence. Stir in the
green onions and parsley. Reseason if needed.
Place the fluted shells in the center of each plate. Spoon the mixture into
the center of each shell. Garnish with chives and grated cheese. Serve
This recipe yields 6 appetizer servings.