French-Style Shrimp Vol-au-Vent

Instructions

1. 1

   Preheat your oven to 180°C (350°F) to warm the puff pastry shells if needed.

2. 2

   In a medium skillet, melt 1 tbsp of butter over medium heat.

3. 3

   Add the finely chopped shallots and sauté for 2-3 minutes until translucent.

4. 4

   Pour in 1 tbsp of white wine and let it simmer for 1 minute to reduce slightly.

5. 5

   Add the 100ml of heavy cream to the skillet and stir well. Let it simmer for 2-3 minutes until slightly thickened.

6. 6

   Add the cooked shrimp to the sauce and season with a pinch of salt and pepper. Stir gently and cook for another 2 minutes until the shrimp are heated through.

7. 7

   Remove the skillet from heat and stir in 1 tbsp of chopped parsley.

8. 8

   If using unbaked puff pastry shells, bake them according to package instructions. If using pre-baked shells, warm them in the oven for 3-5 minutes.

9. 9

   Spoon the creamy shrimp mixture into the warm puff pastry shells.

10. 10

    Garnish with extra parsley if desired and serve immediately.