You may also like
Categories:
pastry shells olive oil button mushrooms salt fresh ground black pepper shrimp green onion shallot garlic cognac heavy cream mustard flat leaf parsley
Viewed: 54 - Published at: 3 years agoIngredients
- 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
Method
- 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.
