Prep 15 mins
Cook 10 mins
These make such a lovely presentation! They are delicious, as well. If cooked ahead, the puff pastry can be baked earlier, and the shrimp, if already prepared by you or your fish monger, won't take but a few minutes.
- 6 frozen puff pastry shells, thawed and baked according to manufacturers directions
- 2 tablespoons olive oil
- 1⁄2 lb button mushrooms (cut into quarters & wiped clean) or 1⁄2 lb cremini mushroom, stems removed (cut into quarters & wiped clean)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 12 ounces medium shrimp (peeled & deveined)
- 1⁄2 cup sliced green onion (green & white parts)
- 1 tablespoon minced shallot
- 1 teaspoon minced garlic
- 1⁄2 cup cognac or 1⁄2 cup brandy
- 3⁄4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh minced flat leaf parsley
- After removing pastry shells from oven, take the tip of a thin, sharp knife, and carefully cut out the tops from each pastry and discard the moist insides. Cool pastry shells.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms, salt and pepper.
- Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
- Add the shrimp, green onions, shallots, and garlic and stir-fry for 1 minute.
- Remove the pan from the heat and add the Cognac.
- Have a large lid nearby.
- Return to the heat, and very carefully ignite the brandy.
- Once the flame goes out(you may need to cover with the lid to extinguish, if the flames leap too dramatically,)add the cream, mustard, and parsley; stir well.
- Reduce the heat to medium-low and simmer for 2 minutes.
- To serve, place a pastry shell on each of 6 plates.
- Spoon the shrimp mixture into each shell.
- Serve immediately with a nice bottle of Chardonnay.
This is an excellent recipe. I think it would be great if you doubled the sauce with a little chicken broth and made it into a pasta dish. It would be excellent over some angel hair pasta. thanks