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.