Description
An elegant dish of flaky pastry filled with a creamy garlic sauce, shrimp, and mushrooms, perfect for special occasions or a cozy night in.
Ingredients
Scale
- 4 pre-made puff pastry shells (vol-au-vent)
- 1/2 lb (about 225 g) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup chicken or seafood broth
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp chopped parsley
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven per package directions (usually 375–400°F / 190–200°C).
- Bake the puff pastry shells until golden and flaky, about 12–18 minutes.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat, add minced garlic, and cook until fragrant.
- Add the shrimp, season, and cook until pink and curled, about 1–2 minutes per side. Remove from the pan.
- In the same pan, add another tablespoon of butter and the sliced mushrooms, cooking until browned.
- Add the flour to the mushrooms and cook for 30–60 seconds, then gradually stir in cream and broth, simmering until thickened.
- Return the shrimp to the pan, toss gently, and heat through.
- Fill the warm pastry shells with the shrimp and mushroom mixture, garnish with chopped parsley, and serve immediately.
Notes
For a lighter sauce, you can use half-and-half or a dairy-free option like coconut milk. Keep the puff pastry shells crisp by filling them just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg
Keywords: shrimp vol-au-vent, creamy garlic sauce, puff pastry recipes