Easy Shrimp and Mushroom Vol-au-Vents
Light and flaky puff pastry shells are smothered with a creamy mushroom and shrimp sauce for a sophisticated but shockingly simple dish that's perfect for company or an easy weeknight meal.
Servings 4 servings (2 shells per serving)
Calories 817kcal
Ingredients
- 4 tablespoons butter
- 1 clove garlic minced
- 8 oz mushrooms
- 1/4 cup all-purpose flour
- 2 1/2 cups milk warmed
- 2 cups about 10 oz tiny cooked shrimp
- 8 puff pastry shells
- squeeze of lemon juice
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 3 minutes more.
- Add the flour and cook, stirring, for another 2-3 minutes.
- Slowly stir in the warm milk and continue stirring until it starts to bubble. Cook stirring occasionally until slightly thickened, about 5 minutes longer.
- Taste and add salt, pepper, and lemon juice to taste. Simmer for another minute or two.
- Add the shrimp and simmer another 2-3 minutes until heated through.
- Ladle over the vol-au-vent shells and sprinkle with freshly chopped parsley if desired.
Video
Notes
Shrimp may be swapped with any protein, or left out entirely and replaced with extra mushrooms or other vegetables for a vegetarian version
Vol-au-vent shells may be sold frozen, or in the bakery section. They can also be made easily from store bought puff pastry sheets (see this Taste of Home video for a tutorial)
Nutrition
Calories: 817kcal | Carbohydrates: 58g | Protein: 27g | Fat: 53g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 900mg | Potassium: 505mg | Fiber: 2g | Sugar: 10g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 282mg | Iron: 4mg