Shrimp and Crab Vol au Vent
(2 portions)
For
the filling:
6
large shrimp (peeled, deveined and sliced in half lengthwise)
4
oz. Crabmeat, lump or claw meat
1
tsp. Chopped fresh garlic
Pinch
dried thyme
Pinch
crushed red pepper
1
tsp Dijon mustard
½
cup dry white wine
1
1/3 cups whipping cream
Clarified
butter for cooking
2 puff
pastry shells
6 oz.
Sautéed spinach (cooked weight)
In a
sauté pan begin sautéing garlic, crushed red pepper and thyme in about 2
tablespoons of clarified butter. Add
shrimp and crab, sauté for two minutes. Deglaze
pan with white wine then add cream and Dijon.
Cook on high heat for 1 minute. Remove
shrimp and reserve. Continue to
reduce to thickened consistency, three or four minutes.
Add shrimp back to pan to heat. Add
basil leaves, toss in pan.To serve place a bed of sautéed spinach off center of
plate followed by heated puff pastry shell.
Fill shell with as much shrimp and crab as it will hold and pour the
remaining sauce over the top.
Courtesy
of The Garlic Press, Midland, Texas