I like reinvent leftovers so they are different than their first incarnation. This particular dish was born from 1 c. of leftover Cheesy Crawfish-Yellow Squash Casserole I had in my freezer. I bought some gorgeous large shrimp at Sam’s last week and they were right by the zip-loc bag of this leftover in my freezer. I thought on it a few minutes and came up with this delightful dinner. We have not had seafood in awhile, so this really sounded good and the dry ingredients for my Mozzy Dough are always made up at the ready in my pantry. So piece of cake, as my Dad always said.
You are not going to have this Cheesy Crawfish-Yellow Squash Casserole leftover in your freezer, so you might want to mix up that recipe up to just before baking it off step. Then you will have some of the mixture to make these pirogues with and also have a little leftover mixture you can thaw for a quickie dinner/lunch one day.
INGREDIENTS:
2 c. (1/3 recipe) my Cheesy Crawfish-Yellow Squash Casserole (minus final breadcrumb topping)
1 recipe Mozzy Dough
20 large shrimp, shelled, peeled and de-veined
3 T. unsalted butter
¼ tsp. my Seafood Spice Blend (homemade Emeril’s blend)
3 T. heavy cream
DIRECTIONS: Make the Cheesy Crawfish-Squash recipe per instructions. Dip up 2 cups of the mixture for this pirogue recipe and freeze the rest for another kitchen creation. Stir the 3 T. cream into the 2 c. of seafood mixture and set aside.
Preheat oven to 350º. Make a recipe of my Mozzy Dough at the above link per instructions. Divide the dough ball into four equal parts. Press each portion either into the bottom and sides of an oblong, oval pirogue pan, in banana split dishes, corn-on-the-cob dishes. You can also use some other oval dish like a banana split dish. Alternately you can just roll out the dough into four 7″x3½” boat shapes on parchment-lined pan and curve the edges up a bit with your fingers if you don’t own these special-shaped pans. Flat should still work as the filling is quite thick.
Dough will slide down/shrink in the pans during cooking, so you’ll end up with a much shallower boat when baked (that’s what you want). Take care to press the dough fairly high up the sides of the dish to compensate for this shrinkage. The size of my boat crusts started out 2″ tall yet ended up more like 1″ tall after shrinkage. I only have 1 of these little pirogue silicone pans (bought it on a clearance rack) and haven’t been able to roun down another on-line yet, so I have bake my shells one at a time. No problem, I’m retired. Pan I used is shown photo right. 
Pop the pastry shells (support silicone pans on outer metal pan) into a preheated 350º oven and bake about 15 minutes or just until browning a bit around the edges. Remove from oven, slightly cool and tip the shells out onto a full-sized baking sheet. Gently fill each shell with ½ c. of the creamy crawfish casserole mixture. Set aside while you broil the shrimp.
Turn oven up to broil. Melt the 3 T. butter in a medium metal baking pan in the oven. Stir in the Seafood Spice blend. Next dip each shrimp (both sides) into this seasoned butter and spread evenly in the pan. Pop into hot broiler and broil shrimp for about 5-7 minutes. I don’t bother to turn shrimp during cooking. Watch them closely after 5 minutes to be sure you don’t over brown them, as ovens can vary. You want them just golden brown as shown above. Remove pan from broiler and line 5 shrimp atop each pirogue. Lower oven to 350º and pop the pan back in the oven for about 5-7 minutes just to warm it all up. Serve at once with a green vegetable or lovely green salad.
NUTRITIONAL INFO: Makes 4 pirogues, each contains:
679.7 cals, 55.8g fat, 18.1g carbs, 9.9g fiber, 8.25g NET CARBS, 43.5g protein, 936 mg sodium (shrimp & crawfish both have sodium and carbs!)
Buttoni's Low-Carb Recipes 