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Shrimp and Crab Wellington




Source of Recipe


Marla


List of Ingredients




Shrimp and Crab Wellington

Shrimp and Crab Filling

-1 Yellow Onion (sm. dice)
-4 Rib of Celery (sm. dice)
-1 Red Bell Pepper (sm. dice)
-1 Green Bell Pepper (sm. dice)
-1 Yellow Bell Pepper (sm. dice)
-1tbls. Fresh Thyme (chopped)
-2tbls. Worcestershire sauce
-1 Lemon (juiced)
-1c Heavy Cream
-1/4c Parsley (chopped)
-1/2c Parmesan Cheese (grated)
-2# Al Lump Crab Meat (picked for shells and cart ledge)
-2tbls. Dijon Mustard
-2c Bread Crumbs
-Salt and Pepper to Taste
-12 Lg. Shrimp (Shelled and butter flied)
-2 Sheets of Puff Pastry
-2 Eggs (whisked till frothy)
-Sweat onion, celery, pepper and thyme in a touch of oil till onion is translucent

Tabasco Choron Sauce

-4 Egg Yolks
-1tsp. White Wine Vinegar
-21/2c Clarified Butter
-1dash Tabasco
-1 Pinch of Salt
-2 Ripe Roma Tomatoes (sm. dice and sauté)



Recipe



-Add Worcestershire sauce, lemon juice and heavy cream, simmer till reduced by ¼
-Fold in parsley, Parmesan cheese and crab meat, remove from heat and add Dijon,
breadcrumbs, salt and pepper
-Place on a sheet pan and let mix cool till it can be handled
-Season shrimp with salt and pepper
-Cut puff pastry sheets into quarters and brush the edges with the egg
-Place 3oz. of crab mix in the center of the square and top with 3 seasoned shrimp
-Fold decoratively and seal all edges, brush with more egg over the top
-Bake in a 350-degree oven for about 8-10 min. or till golden brown on the out side
and hot on the inside. If you are not going to cook immediately turn down your oven
to 325 degrees so the inside has more time to get hot when baking

-Serve with sautéed asparagus and top with a Tabasco choron sauce

Tabasco Choron Sauce

Place yolks in bowl with vinegar and set over a pot of simmering water and whisk
till yolks form ribbons
- Remove from heat and whisk in clarified butter only an oz. at a time till light
and fluffy
- Add Tabasco, salt and the tomatoes, fold gently together and serve
- If sauce separates heat a tbls. of water in a saucepan, remove from heat and whisk
sauce a little at a time in to water. If sauce gets to hard, add tsp. Warm water
to the sauce and it will smooth out.