VOL-AU-VENT OF LOUISIANA SEAFOOD
This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)
Provided by Steve P.
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Saute the green onions and shallots until they're limp.
- Add the wine and bring it to a boil.
- Reduce until most of the liquid is gone.
- Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
- (Also add tarragon at this point if using dried.) Add scallops and shrimp.
- Cook for four minutes, then add oysters and fresh tarragon.
- Cook until edges of oysters are curly.
- Throughout the process, agitate pan to slosh the sauce over the seafoods.
- Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
