Shrimp Vol Au Vent
Serves 420 mins prep30 mins cook
An elegant and easy-to-make shrimp vol au vent filled with mock shrimp, fried onion, and mushrooms, topped with a creamy non-dairy béchamel sauce. Perfect for holidays!
0 servings
What you need
Instructions
1: Using puff pastry, make full triangles, then top with another triangle with the middle removed. 2: Bake on parchment paper at 350°F for 25 minutes. 3: Fry onion at medium heat in a pan. 4: Add mushroom and sauté until jam-like, then remove from pan. 5: Cut shrimp into small pieces and add to the pan to absorb onion flavor. 6: Add salt and remove from pan when brown bits form. 7: In a small saucepan, combine margarine and flour, and place over medium heat. 8: Constantly mix using a wooden spoon to create a roux. 9: Switch to a whisk and add a little milk while whisking consistently. 10: Whisk in more milk until a thick creamy sauce forms, then add nutmeg.View original recipe