Emeril’s Singing Shrimp A Kendall Oberto Recipe

Emeril’s Singing Shrimp

From the early days of Emerald Lagasse, this is a nice appetizer with roots from his Commander's Palace days.
The original suggests to use pastry shells (probably 4" diameter) but I opted for bite sized apps so used mini Phyllo cups instead.
I cut the Dijon a bit as it was a little strong but the Cognac was brilliant so don't skip it. Enjoy!


  • 6 frozen puff pastry shells, thawed and baked according to manufacturer's directions or 2 packages of 15 Phyllo cups
  • 2 tbsp olive oil
  • 1/2 lb button mushrooms (cut into quarters & wiped clean) or 1/2 lb cremini mushroom, stems removed (cut into quarters & wiped clean)
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 12 ounces medium shrimp (peeled & deveined)
  • 1/2 cup sliced green onion (green & white part)
  • 1 tbsp minced shallot
  • 1 tsp minced garlic
  • 1/2 cup cognac or 1/2 cup brandy
  • 3/4 cup heavy cream
  • 2-3 tsp dijon mustard
  • 1 tbsp fresh minced flat leaf parsley


  • After removing pastry shells from oven, take the tip of a thin, sharp knife, and carefully cut out the tops from each pastry and discard the moist insides. Cool pastry shells.
    If you opt for bite sized apps, lay small Phyllo cups on lined sheet pan and bake according to package directions.
    Heat the olive oil in a large skillet over medium-high heat.
    Add the mushrooms, salt and pepper.
    Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
    Add the shrimp, green onions, shallots, and garlic and stir-fry for 1 minute.
    Remove the pan from the heat and add the Cognac.
    Have a large lid nearby.
    Return to the heat, and very carefully ignite the brandy with a long handled fireplace lighter.
    Once the flame goes out (you may need to cover with the lid to extinguish, if the flames leap too dramatically,)add the cream, mustard, and parsley; stir well.
    Reduce the heat to medium-low and simmer for 2 minutes.
    To serve, place the pastry shells or small Phyllo cups on serving dishes or platter.
    Spoon the shrimp mixture into each shell.
    Serve immediately.


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