Dilled Shrimp Vol-au-Vents
Vol-au-vents, the classic French puff pastry shells, can have a variety of fillings; here the shells are stuffed with shrimp in a creamy dill sauce, a Bona Frescobaldi favorite.Plus: More Appetizer Recipes and Tips
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.