Vol-Au-Vents with Cream Sauce and Shrimps

Servings: 8 to 10 » Preparation: 25 mins » Cooking: 20 mins » Level: Easy
Ingredients:
  • 36 small shrimp (prawn) tails, deveined
  • 2 tablespoons butter
  • 3 tablespoons all-purpose (plain) flour
  • 1 cup (250 ml) milk
  • Few drops freshly squeezed lemon juice
  • 1 tablespoon finely chopped chives
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper
  • 24 small vol-au-vent cases

Procedure:
  1. Preheat the oven to 400 F (200 C-gas 6)
  2. Oil in a large baking dish and line with waxed paper
  3. Bring a medium pan of salted water to a boil over medium-high heat
  4. Plunge in the shrimp tails and cook for 1 minute. Drain and let cool
  5. Peel and coarsely chop half the shrimp tails
  6. Melt the butter in a small pan over low heat
  7. Add the flour and cook over low heat until thickened, 5-7 minutes
  8. Remove from the heat and stir in the chopped shrimp, lemon, juice, chives, paprika, salt, and pepper
  9. Fill the cases with shrimp mixture
  10. Decorate some of the vol-au-vents with the whole shrimp tails
  11. Arrange in the prepared dish
  12. Bake until the pastry is golden brown, 10 minutes
  13. Serve hot or at room temperature