PUFF PASTRY WITH MUSHROOMS AND SHRIMP IN WINE SAUCE

Puff Pastry With Mushrooms and Shrimp in Wine Sauce image

Provided by ratherbeswimmin

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

6 ounces puff pastry, chilled
1 tablespoon olive oil
2 teaspoons minced shallots
1/4 lb shrimp, shelled and chopped medium fine
3 1/2 ounces mushroom caps, chopped medium-fine (shiitake or brown)
1 tablespoon minced serrano ham, cut from 1/8 inch thick slice (or prosciutto)
2 teaspoons minced parsley
1 1/2 teaspoons fresh thyme
1/4 teaspoon sweet paprika (preferably Spanish smoked)
2 tablespoons dry sparkling wine (such as cava or dry white wine)
6 tablespoons heavy cream
4 teaspoons grated cured manchego cheese (or Parmesan cheese)
fresh grated nutmeg (a pinch)
4 teaspoons Worcestershire sauce
kosher salt or sea salt
fresh ground pepper

Steps:

Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 ½ inch scalloped-edge cookie cutter, and transfer to a baking sheet.
With a 1 ½ inch cookie cutter, centered over the 2 ½ inch rounds, make incisions, about three-quarters through the dough.
Bake on an upper rack until golden brown, about 8 minutes.
Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
Heat the oil in a skillet; add in the shallots; saute 1 minute.
Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
Add in the paprika, then the wine; cook until wine is evaporated.
Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.