Recipe - Nolas Creole Shrimp And Homemade Tasso Pot Pie

1 tablespoon Olive oil
6 ounce Chopped tasso ham
1 cup Minced onions
One half cup Minced celery
Emeril's Essence; see * Note
1 tablespoon Flour
1 tablespoon Chopped garlic
1 pound Medium shrimp; peeled,
deveined, and chopped
2 cup Smalldice potatoes;
blanched
1 cup Blanched carrots
2 One half cup Heavy cream
2 tablespoon Chopped green onion
1 tablespoon Chopped parsley
6 Flaky butter crust fluted
shells; baked see * Note
(3 One half inches by 1inch)
1 tablespoon Chopped chives
One fourth cup Grated ParmigianoReggiano
cheese

* 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
immediately.

This recipe yields 6 appetizer servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse