Herbed Brie And Shrimp In Pastry Shells

• 2 (10 oz) packages frozen pastry shells, 12 shells total
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1 teaspoon paprika
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1/2 cup wine
• 12 ounces sour cream
• 6 ounces Brie, rind removed, cut in 1 inch pieces
• 1/2 pound 41 - 45 count shrimp, peeled and deveined

1. Bake the pastry shells according to package directions. Heat the olive oil in a medium saucepan over medium heat. Add shallot and garlic; cook and stir over medium heat for 5 minutes or until tender. Stir in flour, salt, cayenne, paprika, thyme, basil, oregano. Add the white wine and heat for 3-4 minutes, until the mixture is smooth. Add the sour cream and Brie. Stir for an additional 3 minutes or until the brie is melted. Add the shrimp and continue cooking for 5 more minutes. Spoon into baked pastry shells. Garnish with additional shrimp. Makes 12 appetizers; serves 6

pastry shells, olive oil, shallot, garlic, flour, salt, cayenne, paprika, fresh thyme, fresh basil, fresh oregano, wine, sour cream, shrimp

Taken from www.epicurious.com/recipes/member/views/herbed-brie-and-shrimp-in-pastry-shells-1216395 (may not work)