NOLA's Creole Shrimp And Homemade Tasso Pot Pie

Recipe Ingredients

1 tablespoon	15ml	Olive oil
6 oz	170g	Chopped tasso ham
1 cup	62g / 2.2oz	Minced onions
1/2 cup	55g / 1.9oz	Minced celery
		Emeril's Essence - see * Note
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Medium shrimp - peeled, deveined,
		And chopped
2 cups	474ml	Small-dice potatoes - blanched
1 cup	110g / 3.9oz	Blanched carrots
2 1/2 cups	592ml	Heavy cream
2 tablespoons	30ml	Chopped green onion
1 tablespoon	15ml	Chopped parsley
6		Flaky butter crust fluted shells - baked - see * Note
		(3 1/2 inches by 1-inch)
1 tablespoon	15ml	Chopped chives
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

* 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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