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Creamed Shrimp Filling (for Vol-au-Vent or Bouchées)

 
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2.9k

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

½ pound shrimp
raw
1 onions
finely diced
½ cup carrots
finely diced
½ cup celery
finely diced
1 bay leaves
*
¼ teaspoon thyme
*
½ cup white wine
*
1 cup chicken broth
1 teaspoon canola oil
1 teaspoon butter
1 teaspoon cornstarch
or flour
3 tablespoons heavy whipping cream
salt and black pepper
to taste
*

Directions

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Heat canola oil in a non-stick skillet over medium high heat.

Peel and clean the shrimp. Leave some with the tails intact for garnish if desired.

Add the shrimp and cook until firm and pink, remove the shrimp and set aside.

Add the finely diced onions carrots and celery and cook stirring occasionally until softened and onions are translucent.

Add the white wine, bay leaf and thyme, cook until almost all the liquid has been evaporated.

Mix the butter and cornstarch together to form a roux. Add it to the skillet and cook for one minute.

Add the stock and reduce until thick. Add cream. Taste and adjust seasoning adding salt and pepper as desired.

Cut the shrimp into bite sized pieces. Reserve 4 whole shrimp with tail attached if desired for garnish. Add the shrimp into the sauce and heat through.

Use for filling empty vol-au-vent's. Top each with one of the reserve shrimp for garnish if desired.

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* not incl. in nutrient facts

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Comments

Shepherdsville, United States
 over 2 years ago

We love this recipe so much! Thanks for sharing.

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 15644% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 422mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 28g
Vitamin A 81% Vitamin C 9%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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