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Cooking With Wine
Volt au vent Des ecrivettes
1 puff pastry shell, baked (can be found in the frozen food section of your grocery store)
3 oz. peeled and deveined baby shrimp
1 tablespoon garlic butter (see recipe)
1 teaspoon chopped shallots
2 tablespoons dry white wine
Couple of twigs of fresh parsley to garnish with
Salt and pepper to taste
A simple dish to make, wonderful in presentation, delicious to eat.
In a saute pan melt butter over medium/high heat.
Add the shallots and shrimp.
Stir while cooking, about 4 minutes.
Add salt and pepper to taste.
Add the white wine and reduce the liquid 50% in the pan.
With the top removed, place the shrimp inside the puff pastry shell.
Place the top back on.
Garnish with the twigs of fresh parsley and serve immediately.
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