Shrimp in Pastry Shell with Fennel Cream 
Serves 4

1/2 onion, finely diced
1/2stalk of celery, finely diced
1/2 bulb of fennel, finely diced
7 tablespoon butter
1 teaspoon minced garlic
2 tablespoons flour
1/4 cup shrimp stock (may substitute clam juice)
1-1/4 cups heavy cream
Zest of two lemons
juice of one lemon
1 pound shrimp, sliced in half so they maintain the shape of a whole shrimp
2 scallions, finely diced
1 tablespoon chopped parsley
Salt, pepper, Tabasco and Worcestershire Sauce to taste

Crisp fried bacon and sliced scallions for garnish

4, 5 inch diameter pastry shells about 1-1/2 inches deep

Sauté the onion, celery and fennel in 3 tablespoons of the butter.  Add garlic and cook until tender, about 5 minutes.  Sprinkle with flour just to coat lightly.  Stir to combine.  Add the stock, cream, lemon juice and zest,,  Chill approximately 10 minutes to reduce the cream a bit.  In a separate pan, sauté the shrimp in the remaining 4 tablespoons of butter.  Add the scallions and parsley.  Add the shrimp to the cream mixture.  Adjust the seasoning with salt, pepper and Tabasco.  Add 1 tablespoon of Worcestershire Suace if desired.  Fill each of four, 5-inch pastry shells with a 3/4 cup of filling.  Bake for 10 minutes or until they are hot.

Garnish with bacon and scallions.