Shrimp-Crawfish Pirogues

Shrimp-Crawfish PiroguesThis dish was born from 1 c. of leftover Cheesy Crawfish-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.

Of course, you are not going to have this Cheesy Crawfish Casserole leftover in your freezer, so you might want to make 1/3 recipe of that dish in the afternoon (or on a prior occasion) to have the 2 cups needed for this dish.

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2 c. (1/3 recipe) my Cheesy Crawfish-Squash Casserole (without topping)

1 recipe my Mozzy Dough

20 large shrimp, peeled and de-veined

3 T. unsalted butter

¼ tsp. my Seafood Spice Blend (homemade Emeril’s blend)

¼ c. heavy cream

DIRECTIONS:  Make the Cheesy Crawfish-Squash Dish per that recipe’s instruction only do not put the topping on it.  Dip up 2 cups of the mixture for this pirogue recipe and freeze the rest for another meal. 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 per that recipe’s 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 or you can just roll out the dough into four 7″x3½” flat ovals on a parchment-lined pan if you don’t own these special-shaped pans.  Flat should still work as the filling is quite thick.  Dough will slide down in the silicone pans during cooking (at least they did in silicone), so you’ll end up with a much shallower boat than you started out with, so be sure to press the dough high up the sides to start out. Mine started out 2″ tall yet ended up about more like 1″ tall when done.  I only have 1 of the little pirogue silicone pans, so I baked my 2 shells one at a time.  No problem.  There are just 2 in my family so I halved this particular recipe for us.  Pan I used: 

Pop the pastry shells (place silicone pans on metal sheet pan for support in oven) 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!)

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