We went sort of light today. Jerry made Shrimp Croustade and I made Creole Onion Soup.
The soup was NOT a French onion soup. I sauted the onions in butter, added a bit of flour and then then stock, wine, and sharp cheddar cheese. The soup tasted great, but I didn't like the long pieces of onions, so we will have to work on that. The color of the soup was weird too. I know it isn't French onion soup, but I would really like to cook the onions longer so that the soup has a darker color.
The Shrimp Croustade was amazing. Jerry bought mini puff pastry shells. Jumbo shrimp were on sale, so the shrimp didn't fit into the shells and he fixed this by cutting them in half. Worked well. The shrimp had an amazing flavor and I couldn't have been more pleased.
Oh, by the way, this meal was so quick and easy. Less than 30 minutes from door to table.
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so, what is a croustade, anyway? Is that the puff pastry part or is there something else that makes them *crusty*?
ReplyDeleteI think it was the puff pastry shell. Nothing else was crunchy. It was a very nice appetizer.
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