- 3 cups fish stock or bottled clam juice
- Small pinch of saffron threads
- 2 sticks (1/2 pound) unsalted butter
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt and freshly ground pepper
- Twelve 3-inch frozen puff-pastry shells
- 1 large egg, lightly beaten with 1 teaspoon of water
- 2 garlic cloves, crushed
- 1/4 cup minced dill, plus dill sprigs
- 3/4 cup dry white wine
- 1 1/2 pounds medium shrimp, shelled and deveined
How to make this recipe
- In a medium saucepan, bring the fish stock to a boil over moderately high heat. Remove from the heat and stir in the saffron. Cover and set aside for 10 minutes.
- Melt 1 stick of the butter in another medium saucepan. Add the flour and whisk over moderately high heat until smooth and bubbling, about 3 minutes. Add the fish stock and boil, whisking often, until thickened, 3 to 5 minutes. Stir in the cream, season with salt and pepper and remove from the heat.
- Preheat the oven to 400°. Arrange the pastry shells on 2 baking sheets and brush the tops with the beaten egg. Bake for about 25 minutes, or until golden brown and cooked through. Scoop out and discard the doughy center from the shells. Turn the oven off and keep the shells warm inside.
- In a large skillet, melt the remaining stick of butter. Add the garlic and minced dill and cook over moderately high heat, stirring often, until fragrant, about 2 minutes. Add the wine and boil for 6 minutes; discard the garlic. Add the shrimp and cook, turning often, until pink and firm, about 5 minutes.
- Rewarm the cream sauce over low heat. Divide the shrimp among the pastry shells and spoon the sauce on top. Garnish with the dill sprigs and serve.
The cream sauce and cooked shrimp can be refrigerated separately overnight. Rewarm them gently in separate pans over low heat.
The blend of Pinot Bianco and Chardonnay grapes in Frescobald''s Pomino Bianco creates a delicate balance of acidity and vibrant fruit flavors that pair wonderfully with the richness of the vol-au-vents with shrimp.