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Shrimp Ragout in a Christmas Tree shaped Puff Pastry Shell, surrounded by fresh ingredients.

Shrimp Ragout Puff Pastry Appetizers

Creamy shrimp ragout served in crisp puff pastry shells for an elegant festive appetizer.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine French
Servings 4 people
Calories 332 kcal

Equipment

  • chef's knife
  • medium sauce pan

Ingredients
  

  • 1 garlic clove (minced)
  • 1 small shallot (finely chopped)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ¾ cup fish stock (or vegetable stock)
  • 1 teaspoon Dijon mustard
  • 7 oz small peeled shrimp (salad shrimp or small cooked shrimp)
  • 2 tablespoon fresh parsley (chopped)
  • salt and black pepper (to taste)
  • 4 puff pastry shells (vol-au-vent)

Instructions
 

  • Preheat the oven and bake 4 puff pastry shells according to the package instructions.
  • In a skillet, sauté 1 garlic clove and 1 small shallot. Add 7 oz small peeled shrimp and cook for about 1–2 minutes until fragrant and the shrimp are just cooked. Season with salt and pepper. Set aside.
  • In a saucepan, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour and cook for about 1 minute to form a roux.
  • Add 1 teaspoon Dijon mustard and gradually whisk in ¾ cup fish stock , a little at a time, until a smooth sauce forms.
  • Let the sauce simmer gently until it thickens.
  • Stir in the shrimp mixture and warm through briefly.
  • Add most of the 2 tablespoon fresh parsley and adjust seasoning with salt and pepper.
  • Spoon the shrimp ragout into the warm pastry shells and garnish with remaining parsley.
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Notes

  • If using pre-cooked shrimp, add them at the end and warm gently to avoid overcooking.
  • For extra flavor, add a splash of white wine when making the sauce.