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The key ingredients in the Low Country Pastry are Wild Georgia Shrimp™, chopped Vidalia® Onions, Roger Wood Smoked Sausage, and alfredo sauce combined in free-standing pastry shells, then topped with shredded mozzarella cheese and a light dusting of Old Bay seasoning.

1 stick margarine
1/3 c. all-purpose flour
1 quart heavy whipping cream
1 quart whole milk
1 egg yolk, beaten
8 oz. grated parmesan cheese
2 tsp. coarse ground black pepper
3 tsp. garlic powder
2 tsp. powdered onion
2 dozen large MacKimmie’s Pastry Shells (
1 dozen small MacKimmie’s Pastry Shells
5 lbs. Wild Georgia Shrimp™
1 lb. diced Vidalia® onions
1˝ lbs. Roger Wood Smoked sausage links, diced
2 lbs. shredded mozzarella cheese
Old Bay Seasoning

For alfredo sauce, melt margarine in a large pot. Add flour and mix well. Slowly add whipping cream to the mixture, stirring constantly. Heat thoroughly. Continue stirring and slowly add milk, then the egg yolk. 

In a separate bowl, mix together parmesan cheese, black pepper, garlic powder and powdered onion. Add mixture to the alfredo sauce and continue to stir. Reduce the heat and occasionally stir until the sauce thickens. 

Place 3-4 shrimp in each small pastry shell. Cut shrimp in half if necessary, depending on size. Add 1 Tbsp. onion and 1 Tbsp. sausage to each shell, more or less depending on taste. Spoon warm alfredo sauce into each filled pastry shell. Top with mozzarella cheese and a pinch of Old Bay Seasoning. Repeat in larger quantities for the large pastry shells. 

Bake in a pre-heated, 350-degree oven for 6-8 minutes. If desired, broil pastries for the last minute of baking to ensure that the cheese browns. Oven times will vary, so watch closely to prevent pastries from overcooking. Leftover alfredo sauce may be frozen for future use.