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Shrimp in White Wine Sauce in Puff Pastry Shells
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Puff Pastry Shells | |
2 packages | Puff Pastry Dough, each package will make 6 shells |
1 | egg yolk |
1 Tbs | water |
Cooking the Shrimp | |
3 Tbs | butter |
3 Tbs | diced carrots |
3 Tbs | diced onions |
3 Tbs | diced celery |
1 1/2 lbs | shrimp, uncooked in shells |
Salt & pepper | |
1/4 c. | cognac |
1/2 c. | dry white vermouth |
1 medium | tomato, chopped |
1/2 | bay leaf |
1/8 tsp | thyme |
1/2 tsp | tarragon or basil |
Shrimp Butter (makes 2/3 c.) | |
1/4 lb (1/2 c.) | butter |
1 cup | cooked shrimp peelings |
White wine shrimp sauce | |
Shrimp shell debris | |
Shrimp cooking stock | |
Chicken Broth or milk | |
2 Tbs | butter |
2 Tbs | flour |
1 | egg yolk |
1/2 c. | heavy cream |
Salt | |
Pepper | |
Lemon juice | |
Shrimp butter |
Shells:
Preheat oven to 400 degrees. Whisk together the egg yolk and water. The pastry shells are made by creating a stack (3 high) of rounds. The bottom round is whole, while the next two have the middles cut out. Thaw the dough (40 minutes). Cut 9 3" (large pastry cutter) rounds from each piece of dough. Cut a 2 3/4" hole (medium pastry cutter) in two thirds of the total rounds. Brush the egg/water mixture on the whole rounds and top with a hollowed round, pressing gently to seal. Brush on more mixture, and add another hollowed round. Place on a floured baking sheet and bake for about 12 minutes. Cool on a wire rack. Note that you will have to press down on the middle of the shell (in the center) when they come out of the oven to create a shell with more volume.
Cooking the Shrimp
Melt the butter, stir in the diced vegetables & cook slowly for 8-10 minutes until vegetables are limp but not browned. Raise heat to moderately high, add the fresh or still-frozen shrimp & toss for a minute or two until the shells turn bright pink. Sprinkle lightly with salt & pepper, pour in the cognac, & set aflame with a lighted match. Toss for a minute, then add the vermouth, chopped tomato & herbs. Cover pan closely & cook at a slow simmer for 5-7 minutes, until shrimp are just firm when pressed. Let cool for 20 minutes in cooking liquid. Peel the srhimp & place in a bowl; reserve the shells & the cooking stock.
Shrimp Butter
Heat butter to bubbling in a small saucepan, warm the jar of your electric blender in hot water; blend shells & hot buter at top speed for about a minute, then rub through a sieve. Beat the strained butter over cold water for a moment until it is cold & creamy.
Reserve the shell debris. The butter will keep for 3-4 days under refrigeration or may be frozen.
Sauce
Scrape the shrimp peelings into the cooking stock, simmer 5 minutes, then strain into a measure. Add chicken broth or milk to make 1 cup; pour into a small saucepan & heat to a simmer. Melt the butter in a large saucepan (the enameled Le Creuset), blend in flour & stir over moderate heat for 2 minutes without browning. Remove from heat, let cool a moment, then beat in the hot cooking stock with a wire whip. Boil, stirring, for 1 minute; remove from heat. You now have a thick sauce veloute.
Blend the egg yolk and 1/3 cup of cream in a bowl with your wire whip; beat into the hot suace by driblets. Stir over moderately high heat until sauce comes to the boil; simmer for a moment, adding more cream by spoonfuls to thin out sauce - it should coat a spoon nicely. Taste carefully for seasoning, adding salt, pepper & drops of lemon juice as you feel it necessary. This is now a sauce parisienne.
Fold in the cooked shrimp. If you are not serving imediately, float a spoonful of cream over top to brevent crusting & refrigerate.
Just before serving, bring to the simmer for a minute or two, to warm the srhimp & blend flavors. immediately before serving, remove from heat & fold in as much shrimp butter as you wish, added by spoonfuls. With the addition of the butter, you now have shrimp in suace Nantua; do not bring near the simmer again or sauce will then out. Serve over rice or in the puff pastry shells.
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