Vol-Au-Vent of Louisiana seafood

"This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)"
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Heat the olive oil in a large skillet over medium heat.
  • Saute the green onions and shallots until they're limp.
  • Add the wine and bring it to a boil.
  • Reduce until most of the liquid is gone.
  • Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
  • (Also add tarragon at this point if using dried.) Add scallops and shrimp.
  • Cook for four minutes, then add oysters and fresh tarragon.
  • Cook until edges of oysters are curly.
  • Throughout the process, agitate pan to slosh the sauce over the seafoods.
  • Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

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Reviews

  1. We thought this was incredible. Light tasting, but rich at the same time.Thanks!
     
  2. This was EXCELLENT! I added green peppers, lobster and mushrooms though. Best meal I've ever made
     
  3. Really tasty exotic and delicate meal. 5 Star!<br/>I did it lighter substituting the cream with a mix of milk and light fresh cheese!<br/>Will do it again! Thanks for posting!
     
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Tweaks

  1. Really tasty exotic and delicate meal. 5 Star!<br/>I did it lighter substituting the cream with a mix of milk and light fresh cheese!<br/>Will do it again! Thanks for posting!
     

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