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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.

Specially Paired Wines with this Recipe

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