Shrimp Salad in Pastry Shell
Ingredients
- 3 tbsp celery, finely chopped
- 2 tbsp green peppers, finely chopped
- 3 tbsp pecans, chopped
- 1 tbsp sweet pickles, chopped
- 6 tbsp Italian dressing
- 1/2 lbs shrimp
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 6 tbsp shortening
- 2 1/2 tbsp to 3 tbsp cold water
- alfalfa sprouts
Step-by-Step Instructions
- Shrimp Salad: Boil shrimp 3 to 5 minutes. Drain well and rinse with cold water.
- Chill, peel, devein and coarsely chop shrimp. Combine shrimp and first 5 ingredients (celery, green peppers, pecans, pickles, and Italian dressing). Chill 8 hours.
- Tart Shell: Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle cold water, one tablespoon at a time, evenly over mixture. Stir with a fork until all dry ingredients are moistened.
- Shape dough into a ball and chill. Divide pastry into 36 to 42 equal portions. Place each portion in a 1 1/2 inch pastry mold and press pastry to fit mold.
- Bake at 400 degrees for 10 minutes or until golden brown. Cool slightly and remove from molds.
- Store in an air tight container until use. Or use purchased prepared tart shells.
- Line tart shells with small amount of sprouts. Drain chilled shrimp salad well. Spoon 1 teaspoon salad in each shell.
Common Problems and Solutions
Q: Can I make the pastry shells ahead of time?
A: Yes! The shells can be baked up to 2 days ahead and stored in an airtight container. Just make sure they're completely cool before storing to keep them crisp.
Q: Why is my pastry dough too crumbly?
A: Add cold water one tablespoon at a time until the dough just comes together. If it's still too dry, add another half tablespoon of cold water. The dough should hold together when pressed but not be sticky.
Q: Can I assemble these ahead of the party?
A: For best results, fill the shells just before serving. The shrimp salad can be made 8 hours ahead as directed, but if assembled too early, the shells may get soggy.
Tips and Techniques
Keep everything cold when making the pastry for the flakiest texture. If you don’t have pastry molds, you can use a mini muffin tin - just press the dough into the cups and trim any excess. For a time-saver, use store-bought phyllo cups or mini pastry shells from the freezer section.
Ingredient Substitutions
- alfalfa sprouts: small lettuce leaves or arugula
- Italian dressing: 2 tbsp olive oil, 1 tbsp vinegar, 1/2 tsp Italian seasoning
- sweet pickles: dill pickle relish
- homemade pastry shells: purchased phyllo cups or mini pastry shells
Equipment Needed
- pastry blender or fork
- 1 1/2 inch pastry molds or mini muffin tin
- mixing bowls
- large pot for boiling shrimp
Historical Context
Shrimp salad appetizers have been a staple at Southern ladies’ luncheons and cocktail parties for generations. The combination of Gulf shrimp with crunchy vegetables in a bite-sized format makes for an elegant presentation that’s been passed down through church cookbooks and garden club gatherings across Louisiana.
