Puff Pastry with Shrimp and Mushrooms and a Side of Cannellini Beans
Recipe for shrimp in puff pastry (adapted from Le Cordon Bleu at Home)
Servings: 2
Ingredients
- puff pastry made into bouchées
- 3 tablespoons unsalted butter divided
- 2 tablespoons all-purpose flour
- 2/3 cup cold milk
- 1/3 cup heavy cream
- salt pepper
- 5 ounces mushrooms chopped finely
- 3/4 pounds cooked shrimp
- 2 tablespoons amaretto
- pinch of paprika
- chervil or parsley for garnish
- hot sauce chile powder or whatever you prefer to add heat to dish (optional)
- Have puff pastry ready to go. Keep warm.
Instructions
Large Saucepan - Cook Shrimp
- Peel, devein, rinse
- Bring salted water to boil.
- Add shrimp, cook approx. 4 minutes or until shrimp turn pink.
- Medium Saucepan
- Put butter in saucepan. Heat.
- Add flour, take off heat, whisk, don’t brown.
- Add milk until thickened.
- Add cream, boil 1 minute. Keep warm over pot of simmering water. Set aside.
Medium Saucepan
- Sauté mushrooms in butter.
- Add Shrimp.
- Add amaretto or cognac. Flambé or continue to cook on low until alcohol burns off.
- Once flame goes out or alcohol is burned off, add cream sauce.
- Pour into puff pastry. Serve Immediately with side of white beans, green salad dressed with olive oil and lemon.