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Shrimp and Egg Salad Shells




Source of Recipe


Internet


List of Ingredients




PASTRY SHELLS
1 package purchased puff pastry shells, thawed

FILLING
10 eggs, hard-cooked, shelled and diced
2 cups cooked medium shrimp, shelled and deveined
1 8-oz. can sliced water chestnuts, drained
1/2 cup chopped green onions
1/2 lb Chinese pea pods
3 quarts boiling water

DRESSING
3/4 cup Buttermilk
2 tablespoons Sour Cream
1/4 cup light mayonnaise
1 tablespoon lemon juice
2 teaspoons minced fresh cilantro
2 teaspoons minced fresh ginger
2 teaspoons minced fresh parsley
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
few drops Tabasco sauce
dash cumin



Recipe



Prepare pastry shells according to package directions, bake, cool and set aside.

Reserving 1 tablespoon green onions, 10-12 shrimp for garnish and pea pods, combine remaining filling ingredients. Stem and string pea pods and drop into boiling water. Cook, uncovered, just until peas are brighter green, about 2 minutes; drain. Immerse pea pods in ice water; drain when cool. Combine all dressing ingredients, correcting seasonings to taste. Fold dressing into filling ingredients.

To serve, line pastry shells with pea pods and fill shells with shrimp-egg mixture. Garnish with one or two shrimp and a sprinkle of chopped green onion.