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1
In a medium saucepan, bring the fish stock to a boil over moderately high heat.
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2
Remove from the heat and stir in the saffron.
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3
Cover and set aside for 10 minutes.
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4
Melt 1 stick of the butter in another medium saucepan.
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5
Add the flour and whisk over moderately high heat until smooth and bubbling, about 3 minutes.
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6
Add the fish stock and boil, whisking often, until thickened, 3 to 5 minutes.
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7
Stir in the cream, season with salt and pepper and remove from the heat.
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8
Preheat the oven to 400.
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9
Arrange the pastry shells on 2 baking sheets and brush the tops with the beaten egg.
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10
Bake for about 25 minutes, or until golden brown and cooked through.
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11
Scoop out and discard the doughy center from the shells.
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12
Turn the oven off and keep the shells warm inside.
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13
In a large skillet, melt the remaining stick of butter.
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14
Add the garlic and minced dill and cook over moderately high heat, stirring often, until fragrant, about 2 minutes.
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15
Add the wine and boil for 6 minutes; discard the garlic.
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16
Add the shrimp and cook, turning often, until pink and firm, about 5 minutes.
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17
Rewarm the cream sauce over low heat.
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18
Divide the shrimp among the pastry shells and spoon the sauce on top.
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19
Garnish with the dill sprigs and serve.
