Shrimp Dauphine

• 6-12 frozen puff-pastry patty shells
• 1/4 cup butter
• 1 pound peeled and deveined large shrimp
• 1/2 pound mushrooms
• 1 8-oz. bottle clam juice
• 1/2 pint whipping cream (1 cup)
• Salt and pepper to taste
• Cayenne pepper to taste
• 1/8 teaspoon each of: onion powder and garlic powder
• 1 tablespoon minced parsely
• 3 green onions, chopped

Bake the patty shells, then keep warm.

Melt the butter in a heavy 10" skillet.

Add the shrimp , and saute 5 minutes.

Remove with a slotted spoon and set aside.

Add the mushrooms to the skillet and saute until the liquid is reduced to a glaze and mushrooms are caramelized.

Add the clam juice to deglaze the pan.

Cook over medium heat until the liquid is reduced by half.

Add the cream, seasonings and parsley.

Again, reduce by half.

Stir in the green onions.

Return the shrimp to the sauce, and just heat through.

Serve in patty shells.

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