VOL-AU-VENT OF LOUISIANA SEAFOOD
This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)
Provided by Steve P.
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Saute the green onions and shallots until they're limp.
- Add the wine and bring it to a boil.
- Reduce until most of the liquid is gone.
- Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
- (Also add tarragon at this point if using dried.) Add scallops and shrimp.
- Cook for four minutes, then add oysters and fresh tarragon.
- Cook until edges of oysters are curly.
- Throughout the process, agitate pan to slosh the sauce over the seafoods.
- Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
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Dipesh Timalsina
[email protected]This was a delicious dish. The pastry was flaky and the filling was creamy and flavorful. I will definitely be making this again.
RozwN Ali
[email protected]This recipe is a keeper! It's so easy to make and it's always a crowd-pleaser.
Ru wi Bea
[email protected]I've tried this recipe a few times now, and it's always a hit. I like to experiment with different fillings, and it's always delicious.
team kingz kinda_house
[email protected]This was my first time making vol-au-vent, and it turned out great! I was worried that it would be too difficult, but the instructions were easy to follow.
Bhabuk kunwar Kunwar (Bha-book.?)
[email protected]I made this for my family and they loved it. It's a great way to use up leftover seafood.
Prince Shahin
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth it.
Khankhan Imrankhan
[email protected]I'm not a fan of seafood, but I loved this dish. The pastry was flaky and the filling was creamy and flavorful.
Abdikadir Yussuf
[email protected]This recipe was a disaster. The pastry didn't rise, and the filling was bland.
Zimdera Hassan
[email protected]The pastry was a bit dry, but the filling was delicious.
Karim Benkyane
[email protected]Easy to make and very tasty. I will definitely make this again.
MY LIFE ATMS
[email protected]This was a delicious and elegant dish. I made it for a special occasion, and it was a big hit.
Sarang akbar Palari
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. I like to serve it with a side of rice or mashed potatoes.
Rekt YT
[email protected]The vol-au-vent was a little too rich for my taste, but my husband loved it. I think I'll try making it with a lighter filling next time.
Joaquin Martin
[email protected]This was my first time making vol-au-vent, and it turned out great! The instructions were easy to follow, and the dish was a hit with my family.
Happy Cwele
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a little extra Old Bay seasoning to the filling for a bit of a kick.
Shankar Ghimire
[email protected]This vol-au-vent was a hit at my dinner party! The seafood filling was flavorful and creamy, and the pastry was flaky and light. I will definitely be making this again.