Directions
- Bake the Puff Pastry Shells: Preheat the oven according to package instructions for frozen puff pastry shells. Bake until golden and flaky. If making your own, brush with beaten egg for a glossy finish. Remove from oven and let cool slightly.
- Sauté Shrimp & Mushrooms: In a medium skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook until pink and opaque, about 2–3 minutes. Remove shrimp from the pan. Add mushrooms to the same skillet and cook until browned and tender.
- Make the Creamy Garlic Sauce: Sprinkle flour over the mushrooms and stir for 1 minute to form a roux. Gradually whisk in cream and broth, stirring constantly until the sauce thickens and becomes velvety. Season with salt and black pepper to taste.
- Combine Filling: Return the cooked shrimp to the sauce and gently toss to coat. Let simmer for 1–2 minutes to allow flavors to meld.
- Fill the Vol-au-Vents: Spoon the creamy shrimp and mushroom mixture into the baked puff pastry shells. Sprinkle with chopped parsley for a touch of color and freshness.
- Serve immediately while the pastry remains crisp and the filling is warm.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Substitute shrimp with scallops, lobster, or cooked chicken for a different protein twist.
- Add a splash of white wine to the sauce for extra depth and a subtle tang.
- Include leeks, peas, or spinach in the filling for additional color and nutrition.
- For a lighter version, use half-and-half instead of heavy cream.
Serving Suggestions
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