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Lushes Louisiana Shrimp Turnovers




Source of Recipe


Chef Terrell Brunet - Chef Instructor, The Culinary Institute of America, Hyde Park


List of Ingredients




6 oz. cooked ground sausage meat
12 oz. peeled shrimp chopped
1/2 yellow onion chopped
1/2 cup celery chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1/2 green pepper chopped
1 Tablespoon chopped garlic
6 oz smoked grated cheese, your choice
1 Tablespoon fresh parsley and basil
1 Tablespoon chopped green onions
Puff pastry dough, philo, or pie dough
1 egg for a wash

Recipe



1st - If your sausage meat needs to be cooked then render on a cookie sheet in the oven till browned, then remove fat.

2nd - saut� onions, peppers, celery and garlic in a pan till soft. Then add cooked sausage.

3rd - add shrimp till cooked

4th - let cool . Then add fresh herbs, green onions and cheese.

5th - roll out your dough into squares. Place the filling onto dough and fold the corners over to make a triangle using egg wash as glue to hold together. Then crimp with a fork around the edges.

6th - egg wash the top and bake at 350 degrees till golden brown.

Chef Brunet recommends this recipe as small hors d'oeuvre or as a larger snack - great for lunch with a salad. He also recommends red pepper sauce or tomato sauce goes well with both.