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Shrimp and crab Pistolettes Recipe

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This recipe for Shrimp and crab Pistolettes, by , is from The Patrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Myra Patrick
Added: Friday, July 24, 2009


1 to 2 bags of pistolettes
1 pound shrimp
1 small can crab
1/2 quart heavy whipping cream
1/2 block velvetta cheese
Parmesan cheese
Tonys seasoning
2 T olive oil
1 onion chopped
1 bell pepper chopped
bread crumbs if needed for thickening

In frying pan add olive oil and get hot. Add onion and bell pepper and start to saute. When half way done add shrimp and cook until red. Add heavy whipping cream,basil,tonys ,salt,and pepper to taste. Add velvetta cheese and Cook about 5 minutes. Let stand about 15 minutes. Add bread crumbs if needed. This filler will be need to be thick enough not to pour out of pisstoltes. Cut a hole in the top of bread and make the hole at least half way in the bread. Fill them and cook on 400 for about 10 or 12 minutes.

Preparation Time:
Preparation Time:
20 minutes




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