Creamed Shrimp Filling (for Vol-au-Vent or Bouchees) Recipe

Name: Creamed Shrimp Filling (for Vol-au-Vent or Bouchees)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound shrimp raw; 1 each onions finely diced; 1/2 cup carrots finely diced; 1/2 cup celery finely diced; 1 each bay leaves; 1/4 teaspoon thyme; 1/2 cup white wine; 1 cup chicken broth; 1 teaspoon canola oil; 1 teaspoon butter; 1 teaspoon cornstarch or flour; 3 tablespoons heavy whipping cream; 1 x salt to taste; 1 x black pepper to taste

Servings: persons

1/2 pound shrimp raw
1 each onions finely diced
1/2 cup carrots finely diced
1/2 cup celery finely diced
1 each bay leaves
1/4 teaspoon thyme
1/2 cup white wine
1 cup chicken broth
1 teaspoon canola oil
1 teaspoon butter
1 teaspoon cornstarch or flour
3 tablespoons heavy whipping cream
1 x salt to taste
1 x black pepper to taste

1
Heat canola oil in a non-stick skillet over medium high heat.
2
Peel and clean the shrimp.
3
Leave some with the tails intact for garnish if desired.
4
Add the shrimp and cook until firm and pink, remove the shrimp and set aside.
5
Add the finely diced onions carrots and celery and cook stirring occasionally until softened and onions are translucent.
6
Add the white wine, bay leaf and thyme, cook until almost all the liquid has been evaporated.
7
Mix the butter and cornstarch together to form a roux.
8
Add it to the skillet and cook for one minute.
9
Add the stock and reduce until thick.
10
Add cream.
11
Taste and adjust seasoning adding salt and pepper as desired.
12
Cut the shrimp into bite sized pieces.
13
Reserve 4 whole shrimp with tail attached if desired for garnish.
14
Add the shrimp into the sauce and heat through.
15
Use for filling empty vol-au-vent's.
16
Top each with one of the reserve shrimp for garnish if desired.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound shrimp raw, 1 each onions finely diced, 1/2 cup carrots finely diced, 1/2 cup celery finely diced, and more.

Yes, Creamed Shrimp Filling (for Vol-au-Vent or Bouchees) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Shrimp Filling (for Vol-au-Vent or Bouchees)

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