Alouette CrÈme De Brie Shrimp Cups Food

ALOUETTE® CRèME DE BRIE® SHRIMP CUPS

Alouette® Crème De Brie® Shrimp Cups image

Make and share this Alouette® Crème De Brie® Shrimp Cups recipe from Food.com.

Provided by Corrinne J

Categories Lunch/Snacks

Time 20m

Yield 30 appetizers, 15 serving(s)

Number Of Ingredients 9

Ingredients

2 (2 1/8 ounce) packages frozen phyllo dough, tartlet shells
1 (5 ounce) package alouette creme de brie cheese, Original, at room temperature
30 cooked baby shrimp (about 2/3 of a 7 oz. pkg.)
2 tablespoons extra virgin olive oil
1/2 teaspoon grated orange peel
1 tablespoon orange juice
1 tablespoon chopped chives
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic, finely minced

Steps:

Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each.
In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp.
Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately.
Variation:.
For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells.
If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).

CRèME DE BRIE TREASURE CHEST

Crème De Brie Treasure Chest image

The combination of rich and creamy brie with scallops, shrimp and flaky pastry dough creates a yummy entrée that is just as flavorsome as it is beautiful.

Provided by Corrinne J

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 puff pastry, sheets
1 egg, egg wash
1 brie cheese, Alouette Creme de Brie
2 tablespoons vegetable oil
4 ounces shrimp, peeled and deveined
4 ounces bay scallops
2 ounces baby carrots
2 ounces white pearl onions
2 ounces brandy
2 -4 ounces milk or 2 -4 ounces cream
2 scallions, 1/4 inch cut

Steps:

Preheat oven to 425°F.
Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet.
Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid.
Bake for 8-10 minutes until golden brown and completely risen.
Let cool to room temperature.
Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
Set aside.
In a large sauté pan heat oil over medium high heat.
Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
Reduce heat.
Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
Garnish with cut scallions and top with puff pastry lid. Serve immediately.

Nutrition Facts : Calories 130.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 76.8, Sodium 278.8, Carbohydrate 3.5, Fiber 0.6, Sugar 1, Protein 8.2

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