Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baby shrimp and mushroom cream pies. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Baby Shrimp and Mushroom Cream Pies is something that I have loved my entire life.

Here is how you… Shepherd's pie..with the kind of refrigeration we had in our homes, cooked meat could be kept much more safely than raw. 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.

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

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:

1. Take 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
2. Get 1/2 bag Shimeji mushrooms
3. Get 1/2 Onion
4. Take 10 grams Butter
5. Get 1 Salt and pepper
6. Take 1/2 tsp Soup stock granules
7. Take 1 tbsp Cake flour
8. Get 150 ml Milk
9. Take 3 tbsp Heavy cream
10. Get 1 bag Frozen puff pastry
11. Make ready 1 dash Grated cheese
12. Prepare 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. Pasta, shrimp and brown mushrooms in a low fat, garlic parmesan cream sauce without losing the creamy flavour?

Instructions 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.

The Best Baby Shrimp Recipes on Yummly Halloween Cookies and Cream Whoopie Pies. Add lemon zest and shrimp and heat shrimp through, another minute or two. Spaghetti with Shrimp, Mussels and Baby Tomatoes. This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce.

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