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Recipe Category: Seafood
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Ingredients
- Serving Size : 1
- 1/4 pound butter or margarine
- 1 bn shallots – finely chopped
- 1/4 cup flour
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 12 ounce cooked tails
- 1 tablespoon sherry or white wine
- salt and pepper to taste
- 1 teaspoon tabasco
- 16 pastry shells – prepared according to directions
Method
- Melt butter or margarine over medium heat and cook shallots 5 minutes.
- Thoroughly blend in flour, then add both soups.
- Cook another 5 minutes, then add tails, wine, salt and pepper and hot sauce.
- Heat thoroughly, then fill pastry shells, top with parsley for garnish.
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