Shrimp Etouffee Vol au Vents
These Shrimp Etouffee Vol au Vents make for a deliciously impressive, yet incredibly easy appetizer for the upcoming holiday season!
Servings: 18 servings
Ingredients
- 5 slices bacon, finely chopped
- 1/2 cup shallots, finely chopped
- 2 1/2 cups cold milk
- 1 box Tony Chachere's Creole Etouffee Base Mix
- 3 Tbsp. butter
- 1 lb. shrimp, shelled and chopped
- 1 cup petite diced tomatoes, drained
- 1 tsp. Tony Chachere's Original Creole Seasoning
- 18 puff pastry shells
- 2 Tbsp. fresh parsley, finely chopped
Instructions
- In a skillet over medium-high heat, cook bacon until crisp. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside.
- In the same skillet, cook the chopped shallots over medium heat for 5 minutes, until soft and translucent. Remove from skillet to a small bowl. Set aside.
- Add the milk to the skillet and the contents of the Tony Chachere’s Creole Etouffee Base Mix. Stir to combine. Add the three tablespoons butter. Bring to a simmer over medium heat.
- Add the shrimp, diced tomatoes, cooked bacon and shallots. Stir to combine. Add the Tony Chachere’s Original Creole seasoning. Stir. Bring to a low boil. Cook for 5 minutes or until shrimp is done. Remove from heat. Cover and keep warm.
- Cook puff pastry shells according to package directions. Place baked shells on platter. Fill each with some of the cooked etouffee. Sprinkle cups with fresh parsley. Serve immediately.