We can't get too far into Mardi Gras Month without having a spicy recipe. Next up is this Creole Shrimp and Pepper Jack Tart which is definitely on the spicy side.
Since I can't get crawfish where I live (huge, huge bummer), I seek out a lot of shrimp recipes comes Mardi Gras. I've posted a Cajun Shrimp Dip and a Spicy Creole Shrimp Dip, which are some of the most popular recipes from this site.
Even when this tart is unbaked, it is not runny or messy, which is a plus. I had no leaks or spills when baking. Just take care not to tear your pie crust. You can pleat the edges of the dough any way you like.
Pepper Jack cheese and Creole seasoning make things deliciously spicy. As a bonus, using a premade dough makes things easy and quick. Enjoy!
Creole Shrimp and Pepper Jack Tart
Makes one 8" tart
- 1/2 lb cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
- 1 to 2 teaspoons dried Creole seasoning
- 1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
- 1/4 cup finely chopped green onions (4 medium)
- 2 eggs, slightly beaten
- 1 tablespoon butter or margarine, melted
- 1 refrigerated pie crusts, softened as directed on box (the kind you unroll)
- Optional: egg wash for the top edge of the crust
- Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
- Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
- Optional step: Coat the top edges of the crust with an egg wash to make it nice and shiney.
- Bake 32 to 37 minutes or until set in center
Recipe from Pillsbury.