Shrimp vol au vent

VOL AU VENT WITH SHRIMP

Portions : 4 - Preparation : 15 minutes - Cooking time : 10 to 15 minutes

Ingredients

• 4 puff pastry vol au vents
• 500 ml (2 cups) prawns
• ½ leek, chopped
• 2 garlic cloves, chopped
• 45 ml (3 tbsp.) dill, chopped
• 125 ml (1/2 cup) dry white wine
• 45 ml (3 tbsp.) flour
• 45 ml (3 tbsp.) unsalted butter
• 500 ml (2 cups) 2% milk
• 1 pinch nutmeg
• 1 bunch baby asparagus
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200° C (400° F).
2. In a saucepan, melt the butter, add the flour and cook for 1 minute. Whisk in the milk and allow to thicken while stirring.
3. Add the nutmeg and season with salt and pepper. Set the sauce aside.
4. In a hot frying pan, in a little fat of your choice, brown the leek. Allow to brown for 2 minutes.
5. Cut the asparagus into small segments and add to the leek. Deglaze with white wine, add garlic and shrimps, cook for 1 minute, then season and set aside.
6. In a bowl, add and mix the sauce and shrimp mixture.
7. On an ovenproof tray lined with parchment paper or a silicone mat, heat up the vol au vent. Then divide the mixture between each vol au vent.