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Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent (Emeril Lagasse) Recipe

Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent (Emeril Lagasse) Recipe

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Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent (Emeril Lagasse)

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Ingredients

Count

Nutrition

265

Calories

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Ingredients:

Serving

1 sheet frozen puff pastry
1 egg, lightly beaten
1 lb frozen rock shrimp (70 to 90 count )
1 tbsp emeril's creole seasoning , recipe follows
1 tbsp olive oil
2/3 cup chopped green onions
1 tsp worcestershire sauce
1 tsp crystal hot sauce
2 cups heavy cream
2 tbsp unsalted butter
salt and pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper. Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding. With a sharp knife, divide the pastry in half. Cut each pastry half into 4 equal triangles. With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through. Put them on the prepared baking sheet and brush the tops lightly with the beaten egg. Bake until golden brown, 8 to 10 minutes. Set aside to cool while preparing the shrimp. Season rock shrimp with Creole seasoning. In a large skillet over high heat, saute rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated. Add green onions, Worcestershire and hot pepper sauce and cook for 1 minute. Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.96 Kcal (1109 kJ)
Calories from fat	176.05 Kcal
		% Daily Value*
Total Fat	19.56g	30%
Cholesterol	139.49mg	46%
Sodium	2099.01mg	87%
Potassium	168.16mg	4%
Total Carbs	9.09g	3%
Sugars	0.84g	3%
Dietary Fiber	2.01g	8%
Protein	13.62g	27%
Vitamin C	2.1mg	3%
Vitamin A	0.1mg	3%
Iron	1.7mg	9%
Calcium	56.2mg	6%

Amount Per 100 g
Calories	203.37 Kcal (851 kJ)
Calories from fat	135.12 Kcal
		% Daily Value*
Total Fat	15.01g	30%
Cholesterol	107.06mg	46%
Sodium	1611.05mg	87%
Potassium	129.07mg	4%
Total Carbs	6.98g	3%
Sugars	0.65g	3%
Dietary Fiber	1.54g	8%
Protein	10.45g	27%
Vitamin C	1.6mg	3%
Vitamin A	0.1mg	3%
Iron	1.3mg	9%
Calcium	43.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.