For the filling
2 tablespoons of finely chopped onion
1 tablespoon of olive oil
1/4 cup of seeded and peeled tomato, finely chopped (45g)
1 tablespoon of chopped fresh parsley
1/2 teaspoon of ground cumin
1/4 cup of sliced fresh mushroom (40g)
100g of small and clean shrimp
1/2 tablespoon of lemon juice
1 tablespoon of wheat flour
1/2 cup of milk (120ml)
1/2 teaspoon of salt
2 baked vol-au-vents (60g)
For the filling
2 tablespoons of finely chopped onion
1 tablespoon of olive oil
1/4 cup of seeded and peeled tomato, finely chopped (45g)
1 tablespoon of chopped fresh parsley
1/2 teaspoon of ground cumin
1/4 cup of sliced fresh mushroom (40g)
100g of small and clean shrimp
1/2 tablespoon of lemon juice
1 tablespoon of wheat flour
1/2 cup of milk (120ml)
1/2 teaspoon of salt
2 baked vol-au-vents (60g)
Prepare the filling: In a medium saucepan, sauté the onion in olive oil over low heat, stirring occasionally, until it's soft and translucent (approximately 1 minute)
Add the tomato, parsley, and cumin and continue to sauté, stirring occasionally, until the tomato is tender (approximately 1 minute)
Add the mushroom, shrimp, and lemon juice and cook, stirring occasionally, until the shrimp is pink (approximately 1 minute)
Dissolve the wheat flour in milk, add to the shrimp cream, season with salt, and cook, stirring constantly, until it thickens slightly (approximately 2 minutes)
Transfer to a small refrigerator, let cool, cover with plastic wrap, and refrigerate
When serving, preheat the oven to 180°C (medium)
Distribute the filling among the vol-au-vents and place them in a small baking dish in the oven until heated through (approximately 10 minutes)
Transfer to two plates and serve
Caloric content: 334 calories per unit.
