- frozen puff pastry
(2 sheets), thawed
- 1/2 cup minced shallots
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 cups heavy cream
- 2 tbsp Cognac or brandy
- 1 tbsp fresh lemon juice
- 3/4 tsp salt
- 1/4 tsp cayenne
- 1 lb boiled crawfish tails
- 1 lb medium shrimp
- Finely chopped green onions, garnish
- Finely chopped parsley, garnish
- Paprika, garnish
- Watercress, well rinsed and spun dry, garnish
- Preheat the oven to 400 degrees F.
- On a lightly floured surface, roll out each pastry sheet to an 11-inch square.
- Using a 4-inch puff pastry cutter with middle insert, cut 3 rounds from each sheet.
- Place 2-inches apart on an ungreased cookie sheet and bake until golden brown, 18 to 20 minutes.
- Remove from the oven and gently lift off the top and reserve the top. Scoop out and discard the soft inner pastry. Return the shells to the oven and bake until starting to crisp, about 3 minutes. Remove and let cool.
- In a large skillet or sauté pan, melt the butter over medium-high heat.
- Add the shallots and garlic and cook, stirring, until soft, about 3 minutes.
- Add the tomato paste and cook, stirring, for 1 minute.
- Add the cream, brandy, lemon juice, salt, and cayenne, and whisk to combine.
- Cook, stirring, until the sauce thickens, 3 to 4 minutes.
- Add the crawfish tails and cook until warmed through, 2 to 3 minutes.
- Remove from the heat and adjust the seasoning, to taste.
- Divide the crawfish cardinale among the pastry shells and place the tops slightly off center.
- Garnish each plate with the green onions, parsley and paprika, with watercress on the side.
Puff Pastry cups can be substituted for the Puff Pastry.
Serve as an appetizer or with the main course.