1 cup of milk
1 cup of fresh mushroom slices
4 tablespoons of all-purpose flour
4 tablespoons of lemon juice
3 tablespoons of unsalted butter, softened
2 tablespoons of chopped parsley
1 tablespoon of finely chopped scallion greens
1/2 teaspoon of English mustard
500g of cleaned and deveined shrimp
8 pre-made vol-au-vent shells
1 medium-sized onion, finely chopped
Salt and black pepper to taste
1 cup of milk
1 cup of fresh mushroom slices
4 tablespoons of all-purpose flour
4 tablespoons of lemon juice
3 tablespoons of unsalted butter, softened
2 tablespoons of chopped parsley
1 tablespoon of finely chopped scallion greens
1/2 teaspoon of English mustard
500g of cleaned and deveined shrimp
8 pre-made vol-au-vent shells
1 medium-sized onion, finely chopped
Salt and black pepper to taste
Cut the shrimp into small pieces
Season with salt, black pepper, and half of the lemon juice. Reserve
In a skillet, sauté the onion in butter until it becomes transparent
Add the remaining lemon juice, cover, and cook for 5 minutes over low heat
Increase heat, add the parsley, scallion greens, and cook for an additional 2 minutes
Add the flour, stir, and gradually add the milk
Allow to thicken, then add the reserved shrimp, mushrooms, English mustard, and a pinch of black pepper
Stir once more and cook for 2 minutes or until the shrimp is cooked through
Fill the vol-au-vent shells with the warm shrimp mixture and serve on a plate
If there's excess filling, serve it alongside the vol-au-vent.
