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Recipe Category: Seafood
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Ingredients
- Serving Size : 8
- 1 pound crawfish tails or shrimp
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 bn shallots – chopped
- 1/2 onion – chopped
- 1 stick butter or margarine
- 1 dash cayenne pepper
- couple shakes parsley flakes
- 1 package mini pie shells/tarts (8 in a box)
Method
- Melt butter in large skillet, add shallots and onion.
- Add crawfish (or shrimp) and both soups.
- Cook, stirring frequently.
- Prepare shells according to package.
- Fill the shells with mixture and bake until heated through or pie shells are done (oven temp 350*)
- Can be made ahead and frozen
- Keep in freezer no longer than 2 weeks.
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