These make such a lovely presentation! They are delicious, as well. If cooked ahead, the puff pastry can be baked earlier, and the shrimp, if already prepared by you or your fish monger, won't take but a few minutes.
- add 1/2 teaspoon fresh ground black pepper
- add 1/2 lb button mushrooms or cremini mushrooms, stems removed (Cut into quarters & wiped clean)
- add 3/4 cup heavy cream
- add 1 teaspoon minced garlic
- add 1/2 teaspoon salt
- add 1/2 cup cognac or brandy
- add 12 ounces medium shrimp (Peeled & deveined)
- add 1/2 cup sliced green onions (Green & white parts)
- add 6 frozen puff pastry shells
- add 1 tablespoon fresh minced flat leaf parsley
- add 1 tablespoon minced shallots
- add 2 tablespoons olive oil
- add 1 tablespoon Dijon mustard
- After removing pastry shells from oven, take the tip of a thin, sharp knife, and carefully cut out the tops from each pastry and discard the moist insides. Cool pastry shells.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms, salt and pepper.
- Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
- Add the shrimp, green onions, shallots, and garlic and stir-fry for 1 minute.
- Remove the pan from the heat and add the Cognac.
- Have a large lid nearby.
- Return to the heat, and very carefully ignite the brandy.
- Once the flame goes out(you may need to cover with the lid to extinguish, if the flames leap too dramatically,)add the cream, mustard, and parsely; stir well.
- Reduce the heat to medium-low and simmer for 2 minutes.
- To serve, place a pastry shell on each of 6 plates.
- Spoon the shrimp mixture into each shell.
- Serve immediately with a nice bottle of Chardonay.