These Shrimp Etouffee Vol au Vents make for a deliciously impressive, yet incredibly easy appetizer for the upcoming holiday season!
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.