Shrimp and Crawfish Savory Tart by Cajuninthekitchen

Ingredients

• 250g (2 cup) all-purpose flour
• 150g (10 tbsp) cold butter, cubed
• 1/2 tsp white pepper
• 1/2 tsp smoked paprika
• 60ml (1/4 cup) ice cold water
• 250g shrimp, peeled and deveined
• 250g crawfish tails
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (for roux)
• 1/2 cup crab stock
• 1/2 cup heavy cream
• 1 tsp crab boil seasoning
• 1 tbsp horseradish sauce
• 1/4 cup romano cheese, grated

Instructions

1. Combine flour, salt, white pepper, and smoked paprika in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
2. Add ice water gradually, mixing until dough forms a disc. Wrap in plastic and refrigerate for 2 hours.
3. Sauté celery, bell pepper, and onion in a pan over medium heat for 5 minutes until softened. Add garlic and cook for 1 minute.
4. Stir in 2 tbsp flour to the vegetables, then slowly whisk in crab stock and heavy cream. Simmer for 5-7 minutes until thickened.
5. Add shrimp, crawfish, crab boil, and horseradish sauce to the sauce. Cook for 3-4 minutes until shrimp are opaque, then set aside.
6. Roll out the chilled dough, place into tart pans, and blind bake at 190°C (375°F) for 15 minutes.
7. Fill the pre-baked tart shells with the seafood mixture, top with Romano cheese, and bake for another 10-12 minutes until golden and bubbly.