SHRIMP, HEARTS OF PALM, AND MUSHROOMS IN A TARRAGON SCENTED CREAM SAUCE.
Serves 8 as an appetizer
course. Serves 4 as an entree course over angel hair pasta.
This recipe is as flavorful as it is elegant to view.
I have always enjoyed serving appetizers in Vol-au-vent puff pastry shells. Time permitting, I
prefer to use fish shaped Vol-au-vents for this recipe. Fish shaped shells are not easy to find, so I purchased a fish shaped cutter, and cut out my own using store-bought puff pastry. In a pinch, I buy the regular round puff pastry shells as used in the photo above. Puff pastry Vol-au-vent shapes loan themselves to a variety of appetizer preparations and therefore are great to serve with any special occasions dinner.
They are a treat for both the palate and the eyes.
No special equipment is required to prepare this recipe. However, you might want to try to use the fish shaped Vol-au-vent shells.
INGREDIENTS
- 5 TBS unsalted butter.
- 1 pound white mushrooms, sliced 1/8".
- Salt and ground white pepper to taste.
- 2 to 4 shallots, Minced.
- 1 pound medium sized raw shrimp, shelled and deveined.
- 1/3 to 1/2 cups minced. softened sun-dried tomatoes orroasted red bell pepper.
- 1 Tsp dried tarragon.
- 3/4 cup dry white wine. Dry vermouth works very well.
- Fresh lemon juice to taste. I use 1/2 TBS. Plus 1 Tsp grated zest.
- 2/3 cup clam juice.
- 1 1/3 cups heavy cream.
- 1 TBS corn starch dissolved in 1 TBS white wine.
- 1-14 ounce can hearts of palm, drained and cut into 1/2 inch slices.
- Puff pastry of your choice.
PREPARATION
- Melt 2 TBS of the butter in a heavy skillet over
medium-high heat. When the butter starts to foam,
cook the mushrooms, stirring. Season with salt and pepper,
and add the shallots. Cook until mushrooms are just tender and transfer them to an ovenproof dish and keep warm in a low oven.
- Melt the remaining butter in a sauce pan over medium
heat. When it starts to foam, cook the shrimp briefly, stirring, until
almost fully opaque, about 3 to 5 minutes. Transfer them to the dish with the mushrooms.
- Add the tomatoes or roasted redpeppers, tarragon,
wine, lemon juice and zest, and clam juice to the empty
saucepan. Bring to a boil and cook until it reduces by 1/3, about 5 minutes.
- Add the cream and cook until it reduces by 1/2, about 5 to 10 minutes. Taste and adjust the seasoning.
- Return the sauce to a boil and slowly stir-in the
cornstarch mixture. Cook while stirring until the sauce is thick enough to coat the back of a spoon, about 3 to 5 minutes. [This will stabilize the sauce and prevent it from separating.]
- Place the hearts of palm, shrimp, and mushrooms in the sauce. Cook over medium heat until the shrimp are fully
cooked, being careful not to over-cook them. This will only take about 3 to 5 minutes. It is now ready to serve.
- Note: You may prepare the filling mixture up to three days in advance. Cool to room temperature; cover tightly and refrigerate. When ready to use, bring to room temperature and warm in a 350°F. oven.
- You may also prepare the puff pastry Vol-au-vents one day in advance. Store in an air-tight container. When ready to use, refresh in a 350°F. oven for about 10 minutes.
