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.
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